The dessert was created in the early 20th century, and there's some debate about its exact origin. Some claim it was created by the chef of the Hotel Esplanade in Melbourne, Australia, in 1926, while others attribute it to a chef at the Savoy Hotel in London, England, in 1927.
Regardless of its precise origins, the name "pavlova" was chosen as a tribute to the ballerina's grace and elegance, which was seen as reflected in the delicate and airy texture of the dessert.