Pavlova and Marquesa: If there is one thing that unites us all, it’s a love for dessert. No matter the place or the time of year, there is always room for a sweet bite to make the day a little brighter.

Within the vast universe of pastry, two desserts have conquered palates for generations: the Pavlova and the Marquesa. One was born in honor of a legendary ballerina; the other has become the essential guest at every Venezuelan birthday party. One is crispy and light; the other is creamy and chocolatey. One comes from distant lands; the other is a treasure of our own gastronomy.

While they seem like completely different stories, they now have something in common: both have been reinvented in ice cream format, without losing a single bit of their essence. But before we get there, let’s discover how they were born and why they remain two of the most beloved desserts in the world.

PAVLOVA: THE TART INSPIRED BY A BALLERINA

If there is a dessert with a story worthy of a fairy tale, it is the Pavlova. Its name comes from the legendary Russian ballerina Anna Pavlova, who in the 1920s conquered stages worldwide with her grace and talent.

During one of her tours through Australia and New Zealand, her presence inspired a chef (this is where the story gets a bit blurry, as both countries claim authorship) to create a dessert that reflected the ballerina’s lightness and elegance. Thus, the Pavlova was born: a meringue that is crispy on the outside and soft on the inside, topped with whipped cream and fresh fruits like strawberries, passion fruit, and kiwi.

The texture is key: the meringue must be airy and light, just like the ballerina’s movements on stage. The debate over its origin is almost as famous as the dessert itself. Australia and New Zealand have fought for decades to claim the invention. However, in 2010, an Oxford University researcher revealed that the first recorded recipe for this dessert appeared in a German cookbook in 1922, sparking even more controversy.

Regardless of its origin, the Pavlova became a global pastry icon, especially for festivities and celebrations. Its combination of crispy meringue and tart fruits achieves a perfect balance between sweetness and freshness.

MARQUESA: THE CLASSIC OF VENEZUELAN CELEBRATIONS

If the Pavlova is a symbol of elegance, the Marquesa is pure flavor and nostalgia. In Venezuela, it is a classic that appears at almost every party, especially birthdays. The Chocolate Marquesa is a cold cake that alternates layers of galletas María (Marie biscuits) with a smooth, velvety chocolate cream, creating an irresistible texture.

But where exactly does the Marquesa come from? While it doesn’t have a history as documented as the Pavlova, many believe its origin is inspired by European desserts like the Spanish Tarta de Galletas or the Argentine Chocotorta, both following the same principle of biscuit layers and cream.

Its popularity in Venezuela is due to several factors: it’s easy to make, requires no oven, and the ingredients are accessible. In many families, the Marquesa is a tradition, and every house has its own special version—some adding coffee or liqueur to the cream to enhance the chocolate flavor. Even its name carries weight; “Marquesa” (Marchioness) is associated with nobility, and some believe the dessert was named for its elegant and sophisticated appearance despite its simple preparation.

While variations with lemon, passion fruit, or dulce de leche have emerged over the years, chocolate remains everyone’s favorite.

FROM THE PLATE TO THE SCOOP: REINVENTING ICONIC DESSERTS

What happens when we take two desserts with such different histories and turn them into ice cream? The answer is simple: the result is spectacular.

• Pavlova Ice Cream: Captures the essence of the original dessert. The meringue base provides that light, airy sweetness, while the fruit provides the perfect balance between sweet and tart. It’s an ice cream that plays with textures, combining crunch with creaminess for a completely new experience.
• Marquesa Ice Cream: Everything you love about the dessert in a frozen version. The intensity of the chocolate, the sweetness of the biscuits, and the velvety texture make every spoonful a direct trip back to childhood. It is the perfect combination of a homemade dessert and the freshness of ice cream.

EVOLVING DESSERTS, LASTING FLAVORS

Over the years, gastronomy has evolved, and desserts have found new ways to reinvent themselves without losing their soul. Both Pavlova and Marquesa have transcended generations, adapting to different tastes and formats while remaining favorites for many. Now, in the form of ice cream, these desserts continue to fulfill their purpose: making people happy.

WHERE TO TRY THESE UNIQUE ICE CREAMS?

If you are a dessert lover and enjoy trying new versions of the classics, we invite you to PANNA in Miami. Here, you can enjoy Pavlova ice cream and Marquesa ice cream—two options that combine the best of traditional pastry with the freshness of ice cream.

Because some desserts never go out of style; they simply evolve to continue conquering palates.

Come to PANNA and try them for yourself!