Start by preparing the soaking syrup. In a shallow bowl, combine the water, white wine, rum, orange (or lemon) juice, and granulated sugar. Whisk everything together until the sugar dissolves. The syrup is ready.

Next, take a clear shallow bowl about 10–11 inches (26–28 cm) wide. Break the ladyfingers to fit around the sides, quickly dip them in the syrup, and arrange them standing up along the edge. Then, line the bottom with whole ladyfingers dipped in the syrup. If there are gaps, break more ladyfingers to fill them—make sure there are no empty spaces.

Prepare the quick pastry cream. Crack 3 whole eggs into a large saucepan, add the sugar, and whisk together by hand. Add the cornstarch, then the milk, orange zest, and vanilla. Mix a bit, then place over the stove. Stir constantly, making sure the cornstarch doesn't stick to the bottom.

When the cream starts to boil, remove it from the heat and keep stirring for a few minutes until smooth. Pour the hot cream over the prepared ladyfingers, leaving about 1/4 inch (1/2 cm) from the top. Dip more ladyfingers in the syrup and arrange them on top of the cream as you like. Gently press them down with your hands and refrigerate for at least 7 hours.

It's even better if you make it the night before and let it chill until morning, or vice versa. The pastry cream will have more time to set. After chilling, remove from the fridge, dust with powdered sugar, and it's ready to enjoy. For extra indulgence, you can eat it straight with a spoon—it's so good! Until next time!