Turn on the oven to 170°C (340°F).

To make the sugar cookie crust, mix the sugar, egg, and softened butter (either by hand or with an electric mixer) in a medium-sized bowl until combined.

Top with flour, baking powder, and salt and mix well. The dough will be sticky.

Place the bowl in the fridge to firm up for 20-25 minutes.

Meanwhile, prepare the mascarpone cream. Whip the mascarpone and vanilla paste in a chilled bowl with a hand mixer for about 60 seconds.

Add the whipping cream and whip until soft peaks form.

Fold in the maple syrup.

Remove the dough from the fridge and spoon it into a lined round baking tin.

Wet your hands and spread the dough evenly in the base of the tin.

Bake for about 20 minutes, until light golden.

Allow the base to cool.

Spoon the mascarpone cream onto the cookie base. You want it about 1-2 cm thick (0.5 inch) with a 1-2 cm (1 inch) border.

Now it's time to arrange the fruit. Once you slice the fruit, dry it on a paper towel so the juices won't seep into the cream.

Start with the blueberry in the center, followed by the six halved grapes in a flower pattern. Next, the halved kiwi slices between each grape.

Place the thinly cut strawberry slices around the outer edge of the cookie base.

Arrange the finely cut mango slices in a rose pattern between the strawberries and the kiwis, ensuring each row of petals overlaps each other slightly and each row is staggered compared to the previous row.

Add the blueberries and top with basil leaves to garnish.

Serve.