• For the meringue base
• Preheat the oven to 170˚F.
• Add the egg whites and sugar in a small stainless steel bowl and place in a bain Marie, ensuring the bowl doesn’t touch the water.
• Whisk continuously until the sugar is completely dissolved. Touch the mix with your fingers to ensure no sugar granules.
• Place the mixture in a standing mixer bowl. With the globe, beat at medium speed until the meringue is completely cold and stiff, forms peaks, and looks like satin.
• Divide the meringue into two halves.
• Add the pecans to a bowl and combine them with half of the meringue.
• Draw a 9-inch circle on a piece of parchment paper. Place the parchment paper on a baking tray with a meringue drop in every corner. Dust it with cornstarch.
• Use a spatula or a piping bag to fill the shape, beginning in the middle of the circle, with the pecan meringue. The result should be a meringue disk.
• Add a few lemon drops to the rest of the meringue and combine it with a spatula.
• To create a basket, distribute the plain meringue around the pecan base's edges. Decorate the meringue shell with the back of a spoon, forming peaks.
• Bake for two hours.
• Turn off the heat and let the meringue utterly cool inside the oven.

For the filling

• 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 desired consistency, add the almond extract and mix.
• Spread the dulce de leche on the bottom of the meringue (the one with the pecans on).
• Fill the meringue basket with the cream.
• Push some of the berries inside the cream.
• Top with as many berries as you want, and garnish with fresh spearmint.
• Place de pavlova on a serving platter and refrigerate until serving time.