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Place a single layer of the biscuits on the bottom of the tin, filling up gaps with whole and cut biscuits as necessary (some gaps are fine as they’ll be filled with chocolate).
Melt the chocolate in a bowl over hot water on the hob; once melted, remove from heat and stir in 100ml of the cream to make a runny chocolate paste.
Spread the chocolate paste over the biscuits, filling gaps and coating well. Place in fridge to cool and firm up.
Whilst the base is chilling, chop and dehull the strawberries (reserving a couple) and place in a pan with the lemon juice, sugar and 100ml water. Simmer gently for 10 minutes or so, stirring and crushing the strawberries with the back of a spoon as necessary to ensure they pulp down properly.
Push the cooked strawberry mixture through a sieve into a large bowl.
Add the marshmallows to the resultant juice whilst it is still warm, stirring so they dissolve. Mix in the rose water at this point too, then leave to cool.
When the strawberry mixture is nearing room temperature whisk the remaining 200ml of cream until it is just holding shape. Add the the cooled strawberry marshmallow to the cream and continue whisking until the two are thoroughly blended.
To make up, thinly slice 1 or 2 of the reserved strawberries and place these slices up against the insides of the tin so they will make a pretty pattern when the mousse cake is served.
Pour the strawberry marshmallow mousse mixture into the tin, on top of the biscuit/chocolate base. Cover and refrigerate for at least 2 hours.
When ready to serve, remove from the tin and base, and decorate with the fresh berries.