The fruit is variable. My favourite is peach slices, either from a can or lightly cooked, with the almost obligatory passionfruit syrup or if you like it tarter, straight passionfruit pulp. It's strawberry season here, so my latest pav. was topped with them, without the passionfruit, which doesn't really go with strawberries. Kiwifruit is a popular variant too, with passionfruit.
I've never had alcoholic fruit in a pav. We save that for the trifle.
Apparently the important things are how the sugar's added, and how the pav. is cooked.
The sugar gets added fairly gently when the egg-white foam is stiff, and while the beater is still whirring. My wife uses a Kenwood Chef, which is a big hairy-chested thing just one step down from a commercial machine. She has it going fairly fast.
As for cooking, follow the recipe and see how it turns out in your particular oven. Some thermostats are better than others.
We have no money; we must use our brains. -Ernest Rutherford.