Add the sugar, 2 tablespoons at a time, mixing well after each addition. Add the whole milk and mix until incorporated.

Sift the flour and baking powder into the egg yolks.

Beat the egg whites until medium-stiff peaks form.

Fold the egg whites into the batter and stir gently until combined.

Pour the batter into the prepared cake pans. Transfer to the oven for 25 to 30 minutes or until the sponge cake is firm to the touch.

Remove the sponge cakes from the oven and let cool for 5 minutes. Use a butter knife or a thin spatula to run around the sides and bottom of the pan to separate the cake from the pan. Flip the pan over onto a wire rack and lightly tap the bottom of the pan to release the cake if needed. You’re going to be cutting it up into bite-sized pieces, so don’t fret if it doesn’t come out perfectly!

Allow the sponge cakes to cool for at least 1 hour. Once cool, you can wrap them in plastic wrap until you’re ready to begin the trifle.

Preheat the oven to 375ºF.

Place the pistachios in a gallon storage bag and use a heavy-bottomed pan or rolling pin to crush. To the bag, add butter, flour, brown sugar, honey, and a pinch of salt. Close the bag and use your hands to combine all of the ingredients.

Pour the mixture onto a baking sheet. Transfer to the oven for 8 to 10 minutes. Remove and transfer to a bowl. Allow the pistachios to cool completely before assembling the trifle.

Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl. Beat with an electric mixer until stiff peaks form. Transfer to the refrigerator.

Combine the contents of the pudding envelope and the whole milk in a large bowl. Mix for 2 minutes. Transfer to the refrigerator for 10 minutes.

Cut the sponge cake into bite-sized cubes.

Arrange half the cubes on the bottom of a trifle bowl. Press them together lightly to create a tight layer. Add half the pistachio pudding and use a rubber spatula to gently smooth it out into an even layer. Be careful not to break up too much of the sponge cake. Next, add half the whipped cream and gently smooth it out. Add the remaining sponge cake cubes and top with the remaining pudding. Finish with the remaining whipped cream. Top the trifle with all of the pistachio streusel.

Transfer the trifle to the refrigerator for at least 1 hour, but it’s even better the next day. The whipped cream is stabilized with the powdered sugar, but it’s best eaten within 24 to 48 hours.

Remove the trifle from the refrigerator and top with a few mint leaves if desired. Enjoy!