In a small saucepan, cook the strawberries, icing sugar and lemon juice for 5-7 minutes until bubbly softened. Pass through a fine sieve and place on the fridge to use later.
Line a 20cm square tin with parchment paper.
Place the chocolate into a large heatproof bowl and set on top of a saucepan of simmering water, make sure the bowl is not touching the water. Gently melt the chocolate until smooth, stirring occasionally.
Remove from the heat and allow to cool for around 5 minutes before adding all of the biscuits and nuts. Gently stir through then add most of the marshmallows and freeze dried strawberries.
Mix again and tip out into your lined tin. Lightly smooth out, drizzle the strawberry coulis around and using a toothpick or skewer, swirl into the rocky road mix. Scatter over the remaining marshmallows, meringues and top with a few fresh strawberries.
Place in the fridge and allow to set for at least 2 hrs or overnight, before cutting into portions.