Matthew Ryle is a classically trained chef who competed on MasterChef: The Professionals in 2018, and has since become the head of two French brasseries in London – Maison François and Cafe François.

MAKES 16-20 pieces PREP 20 mins plus 3 hrs chilling COOK 8 mins EASY 50g butter, plus extra for the tin400g blonde white chocolate (or use500g regular white chocolate),broken into pieces100g white cho

■ Serves 10 ■ Prep 30 mins plus setting and overnight chilling ■ Cook 15 mins 4 tbsp custard powder2 tbsp caster sugar500ml double cream2 raspberry swiss rolls, cut into2cm-thick slices200g fresh or f

Chestnuts provide sweet, earthy flavour and a nutty texture that works beautifully with the chocolate and stem ginger. SERVES 8 PREP 25 mins plus overnight soaking COOK 2 hrs 30 mins EASY ❄ 150g sulta

IN LIEU OF A TRADITIONAL DESSERT, TRY ONE OF HELEN’S FESTIVE ALTERNATIVES

For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poach