Simply the Best Mother's Day Dessert

We’ve tried Basque and Italian cheesecake, chocolate lava cake, île flottante, baked Alaska, classic and deconstructed baklavas, and various ice creams and gelatos. The additional pounds were worth it, and now we’ve found the perfect Mother’s Day dessert!

It’s the signature pavlova at Issabella’s (305.397.8040), located at 1022 Lincoln Rd. in Miami Beach. Light and airy as a Mother’s Day dessert should be, the pavlova is named after legendary Russian ballerina Anna Pavlova (1881-1931). The elegant dessert consists of layers of meringue crust topped with whipped cream and fresh fruits such as strawberries and raspberries.

The dessert’s name and recipes began appearing soon after dancer and choreographer Pavlova – the most celebrated famous classical ballerina of her time – began touring across America, Europe and the U.K. She trained at the school of the Imperial Ballet in Russia and made her debut as a solo ballerina in 1899. In 1906, she became the prima ballerina of the company.

In 1910 Pavlova made her American debut at the Metropolitan Opera House in New York City and founded her own company the following year. She was most noted for her roles in “Giselle,” “Les Sylphides,” “Don Quixote,” “Coppélia,” “Swan Lake” and the solo dance “The Dying Swan.”

No one knows who created the famous dessert’s recipe. Australians and New Zealanders have long disagreed over which of their countries invented the confection that’s said to emulate Pavlova’s incredible lightness of foot. She toured both countries in the 1920s.

In the BBC.com article “The surprising truth about pavlova’s origins,” award-winning editor and food writer Darra Goldstein said that she “became fascinated” with pavlova after her daughter moved to Australia in 2014, and later to New Zealand.

“Recipes evolve over time, often in more than one location,” said Goldstein. “When there’s a dish as popular as pavlova, it’s no surprise that both Australia and New Zealand would want to claim it as something they have given the world. Friendly rivalries are always fun, and for some it’s a matter of national pride.”

At Issabella’s Miami, the dessert – crafted by Keva Balan, one of the restaurant’s visionary owners – promises to tantalize taste buds and elevate the Mother’s Day dining experience to new heights. Drawing inspiration from a desire to create a dessert that marries tradition with innovation, Balan said he “sought to reimagine the classic pavlova and create a celebratory dessert.”

“While pistachio is renowned for its Italian roots, the pavlova’s origins are multifaceted and, as legend has it, famously named after the iconic ballerina Anna Pavlova,” he said. “Issabella’s signature pavlova boasts three sumptuous layers of pistachio meringue, each sandwiched with decadent pistachio cream. Adorned with a vibrant array of fresh berries and a delicate pistachio crumb, the dessert is elevated to perfection.”

Balan said that “to add a touch of theater to the dining experience, the signature berry coulis is artfully poured tableside, providing a captivating finale to this culinary masterpiece.

“Prepare to be amazed by the harmonious blend of flavors and textures in Issabella’s signature pavlova. It’s an exquisite indulgence that promises to leave a lasting impression on discerning palates. The perfect dessert for celebrations!”

Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world.