Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller. In a stand mixer, add your Mascarpone, Icing Sugar and Vanilla and whisk till smooth. Add in your double cream and whisk again till thick and combined. Once thick, add in your fruit and fold it all through. Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.