Step 1 Put the boudoir biscuits in the base of a glass dish or bowl. Sprinkle the juice from the jar of pears over and let sink in, followed by 2 tbsp Calvados (or Brandy if using).

Step 2 Quarter and core the pears then cut each quarter in half and layer them on top of the soaked biscuits.

Step 3 Put the custard on top. Cover the bowl/dish with cling film and put in the fridge until ready to serve or leave overnight. 

Step 4 Bring the trifle out half an hour before you want to serve it. Put the whipped cream on top of the trifle. Decorate with the toasted flaked almonds.