For the eggnog coffee dessert, break two sponge cakes into small pieces, divide between 2 tall glasses and drizzle with a little eggnog. Mix the cornflour with the soluble coffee powder and cardamom, then whisk with a little milk.
Bring the remaining milk to a boil with sugar (or other sweetener), whisk in the Maizena-coffee mixture and bring to a boil again. Pour into the two glasses.
Break two sponge cakes in half, place on top of the coffee pudding and pour the remaining eggnog over the top.
Serve the eggnog coffee dessert.
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