Your Tasty Takeaway
A world-famous ballerina inspired one of the most elegant desserts ever created. From the cultural rivalry between Australia and New Zealand to the bold Latin twist in Miami, Pavlova's story is as rich as its flavor.
- Discover who Anna Pavlova was—and why she never tasted the cake named after her
- Learn how Australia and New Zealand turned a ballerina's legacy into a national treasure
- See how Miami reimagined pavlova with tropical flair and Latin flavor
- Impress your guests with a dessert that's light, beautiful, and full of history
Table of Contents
Intro: The Dessert with a Dancer's Name
This elegant dessert with a story, sometimes called the Anna Pavlova cake, has fascinated bakers and food lovers for decades.
If you've ever seen "Anna Pavlova cake" or "Pavlova Cake" on a menu and wondered where that name comes from, you're not alone. This dessert is more than just whipped cream and fruit on meringue—it's a tribute to a world-famous ballerina.
Watch the video above to learn how a 1920's Russian dancer inspired a dessert that would go on to spark international debate and earn a tropical reinterpretation right here in Miami.
Who Was Anna Pavlova?
Before pavlova became a cultural icon, it was inspired by a woman whose elegance captivated the world. Anna Pavlova was one of the most celebrated ballerinas of the early 20th century. Known for her graceful style and expressive performances, she captivated audiences around the globe during her world tours in the 1920s.
She rose to fame with her signature role in The Dying Swan, choreographed just for her by Mikhail Fokine. The short solo became an instant classic and helped turn Pavlova into a household name. She was the first ballerina to take classical ballet around the world, performing in places where the art form had never been seen before—like India, South America, and Australia.
Pavlova didn't win trophies, but she became an icon. Her expressive movements, delicate frame, and emotional storytelling made her unforgettable. She brought ballet to the masses and reshaped what global fame looked like before there were red carpets.
How a Ballerina Inspired the Pavlova Dessert
During a winter tour in The Netherlands Anna Pavlova developed severe pneumonia. Doctors at The Hague's Hotel Des Indes told her that only an immediate chest operation could save her life—but it would leave her too weak to dance again. Pavlova reportedly replied, "If I can't dance, I'd rather be dead." She declined the surgery and, after a few days' decline, died just after midnight on 23 January 1931, three weeks shy of her 50th birthday. Her last request to her maid was, "Get my Swan costume ready," a reference to her signature role The Dying Swan.
Ballet tradition held that the show must go on, so the next evening the curtain at her scheduled performance rose on an empty stage, a single spotlight tracing the space where Pavlova would have danced—an enduring tribute to her lifelong devotion to the art.
The pavlova dessert was named in her honor. Its airy meringue layers were meant to mimic the soft, weightless movement of her tutu in motion. It's a dessert that is light, elegant, and unforgettable—often made with just eggs, sugar, and cream in its traditional pavlova recipe.
But here's the twist: despite all that legacy, Anna Pavlova never even got to try the dessert that would one day share her name. So where did the recipe come from? And how did it become a global obsession?
Anna Pavlova never got to try the cake named after her. She passed away in 1931 before it became widely known.
And while Australia and New Zealand each laid claim to the dessert that bore her name, Miami added a new voice to the story—one full of rhythm, flavor, and color.
Miami Pavlova: How We Gave It a Latin Twist
While Australia and New Zealand turned pavlova into a national treasure, Miami made it a canvas. Here, we took the airy meringue and cream and gave it rhythm, heat, and color.
At CakeMiami, we honor the original spirit of the dessert—airy meringue and whipped cream—but add bold flavors that reflect our Latin roots and vibrant city. In a place where dessert is meant to dazzle, we let local flavor lead.
Latin-Inspired Flavors
Our pavlova is layered with dulce de leche or Nutella, elevating the sweetness and giving it a rich, indulgent twist. We skip the traditional whole-fruit toppers and instead carefully arrange sliced strawberries in elegant patterns. Depending on the season, you might see pops of blueberry, mango, or pineapple—each one chosen for both flavor and contrast.
Local Favorite
We've seen it on picnic tables at Crandon Park, on birthday spreads in Brickell, and as a centerpiece at Coral Gables brunches. Miami pavlova isn't just dessert. It's presentation, pride, and personality. It's one of the most beloved Miami-inspired desserts and a local favorite for those seeking elegant desserts with a story.
While pavlova didn't originate in Latin America, the bold flavors and colors we add at CakeMiami reflect the traditions of dulce de leche from Argentina, arequipe from Venezuela, and the love of fruit-forward desserts across the region.
Pavlova is not just a dessert—it's become part of the fabric of Miami. It's now one of the city's most beloved local treats, featured in the Miami New Times, the Miami Herald, and other local publications. It shows up at beach picnics, birthday tables, and family brunches across the city—loved by locals, claimed as our own.
One of the more debated elements of the so-called "Miami Pavlova Cake" is the inclusion of chopped walnuts in the meringue. Some local bakers introduced this twist over the years, but at CakeMiami, we take a different approach. We keep the meringue clean—no nuts, no distractions. Just a soft, marshmallowy center with a crisp shell that lets the fruit and filling shine.
Taste the fusion of classic elegance and bold Latin flavors that make our pavlova special.
Order Miami Pavlova TodayPavlova's Origin: Australia vs. New Zealand Debate
But to understand how pavlova reached Miami in the first place, we have to rewind to the beginning. Both Australia and New Zealand claim to have invented the pavlova, but the truth has been forever lost to time.
In 1926, Anna Pavlova brought her world tour to both Australia and New Zealand. At the time, neither country was a typical stop for major global performers. Her arrival was headline news—an elegant spectacle in places that were still culturally young and far from Europe's spotlight. Inspired by her performances, chefs in both nations created desserts in her honor.
This rare visit helped plant the seeds of national pride. The pavlova became a way for each country to say: 'We were part of something global. We made it our own.'
In Australia, Chef Herbert Sachse of the Hotel Esplanade in Perth claimed he created the pavlova in 1935. Meanwhile, New Zealand points to a 1929 recipe published in a rural magazine as the true origin. Each nation holds fast to its version—and its fruit topping of choice.
| Feature | Australia | New Zealand |
|---|---|---|
| Texture | Crisp outer shell | Softer, marshmallow-like center |
| Fruit Topping | Passionfruit and tropical fruits | Kiwi and local seasonal fruits |
| Recipe Claim | 1935 by Herbert Sachse | 1929 rural magazine publication |
| Presentation | Clean, firm structure | Airy, cloud-like appearance |
| Serving Tradition | Festive platters and BBQs | Christmas and family gatherings |
| Baking Technique | Lower, longer bake for crunch | Higher temp, shorter bake for softness |
| Cultural Status | Linked to summer celebrations | National dessert pride, taught in schools |
This friendly rivalry has kept the pavlova story alive for generations. Both countries continue to debate the origin, but they agree on one thing: it's a dessert worth celebrating.
The Oxford English Dictionary has officially traced the first documented pavlova recipe to New Zealand in 1927, but the debate between Australia and New Zealand continues to this day.
Why Pavlova Cake Still Turns Heads Today
What makes pavlova so special isn't just the recipe—it's the feeling it brings to the table. It's light enough for brunch, eye-catching enough for birthdays, and elegant enough for dinner parties.
In Miami, it's become a go-to for anyone looking to impress without going overboard. The crisp shell, the cloud-like center, and the layers of cream and fruit make every slice a moment worth sharing.
Now that you know where pavlova came from, why not try it for yourself? You can taste this slice of history in every bite.
Frequently Asked Questions
Curious to know more? Here are answers to the questions we get asked most.
Anna Pavlova (1881–1931) was a Russian prima ballerina whose signature role in The Dying Swan and globe-spanning tours brought classical ballet to mainstream audiences worldwide.
She died of pneumonia in The Hague on January 23, 1931, after refusing surgery so she could keep dancing. Her final request was reportedly, "Get my Swan costume ready."
Both Australia and New Zealand claim the honor. New Zealand has the earliest printed recipe (1929), while Australia's Chef Herbert Sachse popularized it in 1935. Historians still debate the true birthplace.
Herbert Sachse of Perth's Hotel Esplanade said he created it in 1935, yet Kiwi food historians point to the 1929 NZ Dairy Farmer recipe. No single inventor is universally accepted.
CakeMiami layers classic meringue with dulce de leche or Nutella, then tops it with artfully sliced strawberries and seasonal tropical fruits like mango or blueberry. We skip the nuts entirely to keep the focus on bold, Latin-inspired flavor and Miami color.
Australian pavlovas favor a crisp shell and passion-fruit, New Zealand's have a softer center and kiwi. Miami keeps the crisp-plus-mallow texture but swaps in caramel or chocolate fillings and vibrant tropical fruit for a bold Latin twist. Some local Miami bakers also add chopped walnuts into the meringue itself—a twist that's become part of the city's reinterpretation of the classic.