Preheat oven to 275ºF and line a sheet pan with parchment paper. Combine granulated sugar, cornstarch and cream of tartar into a bowl and mix well. Set aside. In a clean, dry stainless bowl, add egg whites, vanilla and a pinch of salt. Whisk on low speed to incorporate, then slowly increase to medium-low until completely frothy. Finally, increase speed to medium and slowly add the sugar mixture, 1–2 tablespoons at a time, and allow to fully incorporate before each addition. Continue until all the sugar mixture is added, then switch the speed to high until glossy, shiny stiff peaks form when the whisk is lifted; the “peak” of the meringue should remain vertical.

Then dollop 3-inch-wide, ½-inch-tall meringue mounds onto the sheet pan. Place in the oven and reduce temperature to 225ºF. Bake 50 minutes, rotate the pan and bake for another 20–30 minutes, or until the meringues can be removed from the parchment paper cleanly. Turn oven off and prop its door open with a wooden spoon. Allow meringues to dry 1 hour. Store in an airtight container and use within 2–3 days.

For the compote, place berries in a small bowl and toss with 1 tablespoon cornstarch to coat well. Set aside. Then add sugar, water, grated ginger and a pinch of salt to a small pot. Bring to a gentle simmer over medium-low heat. Once simmering, add the berries, cook 4–5 minutes, stirring occasionally, until the mixture thickens and begins to boil. If it tastes powdery, cook for 30 seconds to 1 minute more. Transfer to a heat-safe bowl. Serve warm or cool completely in the fridge up to 3 days.

For the pastry cream: In a small pot, add milk, sugar, egg yolks and cornstarch and whisk to incorporate. Cook on medium-low heat whisking constantly, making sure to get the bottom corners of the pot. As it begins to thicken and bubble, adjust heat to prevent scalding. When it reaches a vanilla pudding consistency, remove from heat and quickly whisk in vanilla and butter until incorporated. Transfer to a heat-proof container and press plastic wrap to the surface to prevent a skin from forming. Let chill in the refrigerator until cooled.

Place cold heavy cream in a medium-sized bowl and whisk until medium-stiff peaks form, then gently fold the whipped cream into the pastry cream using a spatula until no ribbons are visible. Store in an airtight container until ready to use, up to 24 hours.

To serve, for each serving dish, start with a layer berry compote, then pastry cream, a scoop of ice cream, then add a second layer of pastry cream and finally top with crushed meringue (or layer however you like!). Garnish with herbs or any colorful edible flowers.