Creamy Four-Milk Pudding Trifle

Prepare the caramel sauce: Melt the sugar over very low heat in a saucepan, stirring occasionally to promote heat exchange until it is completely melted and reaches a nice color.

Carefully add the water to the melted caramel, starting slowly, as it will boil and bubble up. Keep over low heat and cook until all the sugar lumps have completely dissolved, resulting in a smooth sauce.

Set the caramel sauce aside to cool while preparing the pudding/trifle filling.

For the cream, mix the sweetened condensed milk, cornstarch, and powdered milk in a cold saucepan. Stir well until completely dissolved and a homogeneous mixture is obtained, avoiding lumps.

Add the yolk (sifted), butter, and the remaining milk to the mixture. Turn the heat on low and stir continuously until the cream thickens and becomes uniform.

Once the cream starts to bubble, cook for about 3 more minutes, stirring constantly, to ensure the cornstarch cooks out and leaves no residual taste.

Turn off the heat. Incorporate the vanilla essence (or orange zest) and the heavy cream (drained) into the hot custard. Mix well until all ingredients are combined.

Let the cream cool until it gains more consistency. It will thicken further as it chills.

Assemble the trifle in layers (using a baking dish or dessert glass): start with a base layer of the pudding cream.

Quickly dip (give a 'shock') the ladyfingers in milk and layer them over the cream.

Lightly drizzle the ladyfingers with the prepared pudding caramel sauce, using only a small amount to moisten them.

Repeat the layers: cream, dipped cookies, and a drizzle of caramel, continuing until you reach the top of the dish.

Finish the assembly by covering with a layer of cream and, over that, the remaining caramel sauce, ensuring it is very shiny.

Refrigerate the dessert for at least 1 to 2 hours before serving so it becomes very cold and firm.