In 1892, Nellie Melba was performing in Wagner's opera Lohengrinat Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, chef Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. After that many versions has been created. It is very popular dessert in Bulgaria and combination between ace cream, fruits, fruit jelly or jam (honey, chocolate or other toppings), wafers, nuts and raisins is named Melba.