Preheat the oven to 170˚F.
In a small stainless steel bowl, add the egg whites and the sugar and place in a Bain Marie, making sure the bowl doesn’t touch the water.
Whisk continuously until the sugar is completely dissolved. Touch the mix with your finger to make sure there are no granules.
Place the mixture in the bowl of a standing mixer. With the globe mix until the meringue is completely cold, stiff, forms peaks and looks like satin.
Divide the meringue in two halves.
Add the pecans to a bowl and combine it with half of the meringue.
Draw the shape of your pavlova over parchment paper and dust it with cornstarch (to avoid the chance of your meringue to stick to the paper).
With a spatula, fill the shape with the pecan meringue.
Add a few lemon drops to the rest of the meringue, and combine it with a spatula.
Distribute the white meringue around the edges of the pecan base, to create sort of a basket.
Bake for 2 hours.
Turn off the heat and let the meringue completely cool down inside the oven.
Freeze the bowl where you’re going to whip the cream.
With the globe whip the cream and the mascarpone and progressively add the confectioner sugar.
Once the mixture has the desire consistency, add the almond extract and mix.
Spread the dulce de leche on the bottom of the meringue (the pecans on).
Fill the meringue basket with the cream.
Push some of the berries inside the cream.
Top off with as many berries as you want.
Garnish with fresh spearmint.