For the base:
300g digestive biscuits, finely blitzed
125g butter, melted
For the filling:
375g cream cheese
1 vanilla pod (seeds)
apricot jam and water
In a medium sized bowl combine the digestives and the melted butter, mix until combined then tip into a pie tin with a removable base. Press the mixture into the base and sides of the tin evenly. Cover and place in the fridge while you prepare the filling.
Beat the mascarpone and cream cheese with the sugar and vanilla until evenly combined, make sure not to over beat. Remove the base from the fridge and fill with this cheese mixture.
Decorate the top left of the pie with the blueberries and arrange the raspberries and sliced strawberries in strips in the remaining section, pressing down slightly into the filling. Refrigerate for an hour or until it is firm. Place the decorative edible stars on the blueberries.
To give the fruit a shine heat some apricot jam and water in a saucepan and then lightly glaze the berries with a pastry brush to give them a glowing shine.
Serve and enjoy