Having learned classical French techniques in Japan, Bristol's James Wilkins has used his unusual background to create an innovative pâtisserie dish. Michael Raffael reports
In classic pâtisserie speak, "Japonaise" describes meringue with nuts folded into the raw mix. It's part of an international family ranging from French to Swiss to cooked Italian meringues and New Zealand's pavlova. The basic recipe (one part egg white to two of sugar) encompasses so many variations that it's hard to imagine anything new emerging.
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