Heat the milk in a double boiler, add salt, tapioca and ½ of the sugar. Cook, stirring occasionally, until the tapioca becomes transparent and the mixture thickens (about 20 minutes)
Beat the egg whites with a pinch of cream of tarter until stiff but not dry; beat in the remaining sugar.
Beat the egg yolks; add some of the cooked tapioca; return mixture to remaining tapioca; stir over low heat until the mixture thickens, about 3 minutes.
Remove from heat. Fold in the meringue.
Serve into tall desert glasses with swirles of cooked strawberries, blueberries, or peaches