Well this was my first attempt at making pavola - "the great Aussie tradition".
Quite a number of friends offered 'kind' suggestions as to how to fix this problem. But I do confess that it was not too bad an effort not knowing how the oven would go.
I say have a "huge pav backoff" to everyone that suggested and offered such heart felt words for what my pav did.
I can't blame the tools but will attempt again, same recipe just different temperature.
Long live the pav!
p.s. we did eat most of it with fruit and cream.