Combine the espresso granules, granulated sugar, and warm water in a small bowl. Stir until the sugar and espresso are fully dissolved. Set this mixture aside to cool completely.

Prepare the butterscotch pudding according to the package directions, using 4 cups of milk. Once made, set the pudding aside to cool slightly and thicken.

To make the Nutella ganache, combine the Nutella, semi-sweet chocolate chips, and 0.5 cup heavy whipping cream in a medium microwave-safe bowl. Heat in 15-20 second intervals, stirring well after each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes; it should still be pourable but not too hot.

For the whipped cream, add 1.5 cups cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form. Gently fold one-third of this whipped cream into the cooled butterscotch pudding mixture. Set the remaining plain whipped cream aside for later.

Begin building your trifle by placing about half of the angel food cake pieces evenly in the bottom of a large trifle dish. Drizzle generously with 5-6 tablespoons of the cooled espresso mixture.

Drizzle or spread about half of the prepared Nutella ganache evenly over the angel food cake layer.

Next, add about half of the butterscotch pudding mixture (the one folded with whipped cream) and spread it evenly over the previous layers. Then, add about half of the caramel sundae syrup, spreading it out.

Repeat the layering process with the remaining angel food cake pieces, espresso mixture, Nutella ganache, pudding mixture, and caramel sauce, creating beautiful distinct layers.

Finish the trifle by spreading the remaining plain whipped cream (from step 4) evenly over the top. You can decorate as desired with additional caramel drizzle, chocolate shavings, or a few whole coffee beans.

Place the trifle in the refrigerator to chill for at least 2-3 hours before serving. This allows the flavors to meld and the layers to set. The trifle is best enjoyed within 2-3 days.