Have a look at the Cook N Chef website..Maggie Beer has the easiest and best pav I have ever had. I have made it a few times and it comes out pretty good.
The trick with pav's is room temp egg whites and an absolutley clean bowl (no oil residue on it).
I am a bit late..but no they don't really rise as they have no rising agent in it.

It at first you don't succeed try try again

Even if it's flat, dress it up, it can still taste nice. The old double whipped cream and peppermint crisp on top never fails