so i discovered this dessert at the beginning of the summer. the first one i made was nigella's chocolate pav, which turned out pretty well.
for the second i followed her plain pav recipe and baked it at a slightly lower temperature because i think my oven runs hot. let it cool in the oven, as per her instructions. it came out, well, not flat as a pancake, but only just shy of. it had nearly completely dried up in the center. did i cook it too long? overbeat the eggs pre- or post-sugar? anyone have insights as to what makes a fluffy, marshmallowy base of meringue for all that delicious whipped cream and fruit? (i think the chocolate one would be delicious with strawberries/balsamic, but now i'm a bit worried to try it for guests again!)