Tatjana, three years ago, when you came to Otočec Castle from Germany, you couldn't have known that your desserts would become so popular.

(Laughs) Ever since I was a little girl, I wanted to come and live in Slovenia and work as a pastry chef at Otočec Castle. Three years ago, that dream came true. And more than that – my desserts quickly became well-known, loved and praised by guests. I couldn't be more delighted about that!

It's a long road to becoming a master, isn't it?

It's true. I finished pastry school in Germany, then worked for a few years as a pastry shop manager, then completed my pastry chef training. I continued my further education and completed 12 more specialisations in specific techniques and ingredients.

But my goal is to progress even further professionally; you can never have too much education. The French are at the forefront of confectionaries, and I'm always keeping an eye out for new techniques and new trends.

Where do you find recipes or ideas for desserts?

Our motto in the Otočec Castle kitchen, not only for the pastries but for all dishes, is to use seasonal and local ingredients in an original way. That's the foundation, and from there on I can use my imagination. I'm extremely happy to have the freedom and support of my chef and management, to be able to create according to the inspiration of the moment and with the ingredients that are available. This way I can ensure the best flavours, freshness and also an aesthetic experience.

The recent trend in desserts is to use unusual ingredients, how do you feel about that?

It's a trend I love. I like to use herbs and spices, for example rosemary, thyme, basil, mint, roses, basil. We have a castle garden at Otočec, where all these herbs are grown organically, as well as berries and vegetables. So we always have these fresh healthy delicacies available in season.

I also use tomatoes in my desserts. This specific dessert was really special, with basil, thyme and homemade sour cream. Or a tomato and strawberry mix in panacotta, delicious!

And how about ice creams?

We make our own ice creams, including vegan ice creams or sorbets, 100% from fruit. We choose fruit or herbs that are currently ripening here. At the moment we have rose, raspberry and thyme. We also include surprises in our desserts and other dishes, such as basil ice cream, dandelion ice cream in spring, pumpkin ice cream in autumn, or roasted pumpkin with ice cream.

Do you also offer diet desserts?

Of course, there is now, for example, a raspberry cake that is vegan – egg-free, lactose-free, gluten-free and also no added sugar.

Which desserts do you particularly enjoy creating?

My speciality and greatest passion is chocolate, and I integrate it a lot in my desserts. I use very high quality, French chocolate with 64% cocoa. I make all my own chocolate decorations, pralines, spirals, cups, even sculptures.

I also like to bake wedding cakes and desserts for special occasions. I love making cakes with different textures and flavours that come together to create one perfect taste.

What do guests like best?

Guests are very complimentary about the cakes, which change daily and come in a variety of flavours. One constant that is very popular is the chocolate mousse, very light, so light that it melts in your mouth – you can never have enough of it.

What desserts are you planning this autumn?

I already have some new things in mind, but I'd like to keep them a secret for now – it should be a surprise for the guests who visit us (laughs).

You also met your husband at the castle. Congratulations on your wedding!

Yes, it's true (laughs). Thank you! This is only more proof that my decision to come to Otočec Castle was the right one!