Meringue Pavlova

Name: Meringue Pavlova
Yield: Makes one 10-inch cake
Ingredients: Berry Compote; 5 cups fresh berries, such as raspberries, blackberries, and/or strawberries, sliced; 5 cups fresh berries, such as raspberries, blackberries, and/or strawberries, sliced; 5 cups fresh berries, such as raspberries, blackberries, and/or strawberries, sliced; 5 cups fresh berries, such as raspberries, blackberries, and/or strawberries, sliced; Pastry Cream; 3 cups (720 g) whipping cream, whipped to medium-soft peaks; 1 teaspoon vanilla extract; ¼ teaspoon sea salt; 1 cup (150 g) fresh or frozen berries, such as raspberries, blackberries, and/or strawberries, sliced; 1 cup (150 g) fresh or frozen berries, such as raspberries, blackberries, and/or strawberries, sliced; 1 cup (150 g) fresh or frozen berries, such as raspberries, blackberries, and/or strawberries, sliced; 1 cup (150 g) fresh or frozen berries, such as raspberries, blackberries, and/or strawberries, sliced; 1 cup (150 g) fresh or frozen berries, such as raspberries, blackberries, and/or strawberries, sliced; ½ cup (100 g) granulated sugar; 1 cup (235 g) whole milk; ¼ cup (50 g) granulated sugar; ½ vanilla bean, split lengthwise and scraped; 1 large egg; 1½ tablespoons cornstarch; ⅛ teaspoon sea salt; 2 tablespoons (28 g) unsalted butter; Meringue; 4 extra-large (¾ cup, or 150 g) egg whites, room temperature; 1½ cups (300 g) granulated sugar