Prepare the Rasmalai Pudding: In a saucepan, whisk together cornflour, nut flour, cardamom, and sugar until smooth. Gradually add milk and cream while whisking continuously. Heat this mixture, stirring until thickened (10-13 minutes) until it coats the back of a spoon.

Cool the Pudding: Once thickened, transfer the pudding to a bowl and cover it with cling wrap that touches the surface. Chill it in the fridge for about 1 hour until set.

Whisk the Pudding: After chilling, give the pudding a good whisk until it’s smooth and creamy.

Make the Rasmalai Whipped Cream: In a mixing bowl, combine the cream, icing sugar, and rasmalai essence. Whip until you achieve stiff peaks. Transfer to a piping bag.

Assemble the Trifle: Layer cake slices in a trifle bowl or serving glasses. Soak each layer of cake with Rasmalai milk, place rasmalai pieces on top, and sprinkle with crushed ladoo.

Add the Layers: Spoon a layer of the prepared rasmalai pudding on top of the cake and pipe a swirl of whipped cream. Continue layering until all ingredients are used, finishing with whipped cream and optional garnishes.