Wash the lemon in hot water, rub it dry and zest the peel. Preserve some of the zest for decoration and chop the rest finely.
Cut the lemon it half and squeeze out the juice.
Mix the curd, mascarpone, 2 tbsp of lemon juice and 4 tbsp of honey.
Pour the mandarin wedges into a strainer, catching the juice in a pot. Mix half of the juice with 1 tbsp of honey.
Coarsely break up the biscuits with a rolling pin and separate the pieces into 4 dessert glasses, preserving some pieces for sprinkling. Drench the pieces in the honey juice.
Layer the mandarin wedges and cream into the glasses. Sprinkle the remaining biscuit pieces on top and decorate with the zest.