Southern Banana Pudding

Make the whipped cream - In the bowl of a stand mixer fitted with the whisk attachment or a medium bowl if using a hand mixer, combine the whipping cream, powdered sugar, vanilla extract, and salt. Whip until the cream becomes smooth and fluffy, about 90 seconds. (Don't whip too long, or the milk will separate from the fat!) Set aside.

Make the pudding - In a large bowl, combine the milk, half and half, sour cream, and pudding mix and whisk until the pudding begins to thicken. Use a rubber spatula to gently fold in the whipped cream to the pudding mixture until you don't see any white streaks.

Assemble the layers - In a 6-inch trifle bowl or 6x6-inch baking dish, spread 1/3 of the pudding mixture onto the bottom. Cover with half of the vanilla wafers in an even layer (they can overlap). Add a layer of banana using half of the slices. Add another 1/3 of the pudding, then repeat layering with the remaining cookies and bananas. Finish with the final 1/3 of the pudding smoothed on top. Place in the refrigerator to set briefly while you make the meringue.

Whip the egg whites (optional) - To make the optional meringue, clean and thoroughly dry the mixer bowl and whisk attachment or beaters. Add the egg whites and cream of tartar to the bowl and whip on medium speed until they form soft peaks, 2 to 3 minutes.

Make the meringue (optional) - In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat until the mixture registers 240°F on an instant-read or candy thermometer, 8 to 10 minutes. Remove the pan from the heat. With the mixer running on high, slowly drizzle the sugar syrup into the whipped egg whites until all is incorporated. Continue to beat on high speed until the meringue turns glossy and silky and the outside of the bowl feels room temperature, 5 to 6 minutes. Remove the pudding from the refrigerator, then pile the meringue on top. Smooth it into a thick layer right after making it for the best texture—an offset spatula is a wonderful tool for this.

Chill and serve - Return the assembled pudding to the refrigerator and chill for at least 2 hours before serving. If desired, toast to meringue top with a kitchen torch just before serving. The pudding can be made up to 24 hours ahead and will keep for up to 3 days in the fridge.