16 JulBirthday Bash Full Recipes

Every year, we Stellabrate Stella Rosa’s birthday on July 18, and this year, we’re kicking off the Birthday Stellabrations with another live virtual tasting hosted by Nina Chantele from MYfm! This time, we’ll be sharing 6 scrumptious Stella Rosa-infused dessert recipes, plus two cocktails that you can recreate from home this summer. Since we’re spending a lot more time at home these days, it’s SO important to learn different ways to spruce things up and treat yourself – this is where we’re here to help! We hope you enjoy these delicious recipes, and don’t forget, they all taste even better when paired with an ice-cold glass of Stella Rosa wine!

TUNE IN INFO: Stella Rosa’s YouTube channel @StellaRosaTV or Facebook @StellaRosaWines Thursday, July 16 at 4:00 pm PST.

If you’re reading this past July 16, you can head over to our Facebook page to watch the full live video.

1. Stella Rosa Rosso & Chocolate Covered Rosso Gummy Bears

Ingredients:

• 1 cup Stella Rosa Rosso
• ¼ cup sugar
• 3 tbsp. unflavored powdered gelatin
• 1-2 gummy bear molds
• 8 oz. dark chocolate

Instructions:

1. Place Stella Rosa Rosso, sugar, and gelatin in a saucepan over medium to low heat (if you want to keep the alcohol in, make sure to keep under 160 degrees).
2. Whisk for 2-3 minutes or until sugar and gelatin have dissolved.
3. Using a turkey baster, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and to ensure all the molds are filled.
4. Refrigerate for at least 90 minutes. When the gelatin has set, the bears will easily pop out from mold.
5. Melt the chocolate using a double boiler; place the chocolate in a bowl over a pot of boiling water. Dunk gummies in melted chocolate with a fork, and rest on parchment or wax paper to allow chocolate to set.
6. Store chocolate wine gummy bears in an airtight container in the refrigerator.

2. Stella Rosa Pink & Birthday Cake Ice Cream

Ingredients:

• ⅔ cup Stella Rosa Pink
• 1 cup heavy whipping cream
• 1 can (14 oz) condensed milk
• 4 oz. marshmallow creme
• Rainbow sprinkles
• Pink food coloring (optional, for extra color)

Instructions:

1. In a mixing bowl, whisk heavy whipping cream until soft peaks form; peaks will hold shape but aren’t stiff.
2. Gently pour in condensed milk and continue whisking until stiff peaks form; peaks should stand firmly straight.
3. In a separate bowl, combine ⅓ of the fluff with Stella Rosa Pink.
4. Gently fold wine/fluff mixture back into mixing bowl. You want it mixed without deflating. *If using, add pink food coloring.
5. Scoop into a container and add as many sprinkles as your heart desires!
6. Freeze for 4-6 hours or until solid.
7. Scoop and serve with more sprinkles!

Bonus cocktail - Birthday Cake Martini

Ingredients:

For drink:

• 2 oz. Stella Rosa Pink
• 2 oz. whipped cream vodka
• 1 oz. coconut cream
• 1 oz. strawberry lemonade
• Ice 

For rim:

• 2 tbsp. honey
• Rainbow sprinkles

Instructions:

1. Place honey and sprinkles on two separate shallow dishes. Dip martini glass in honey first and then in sprinkles to coat the rim. Set aside.
2. In a cocktail shaker, combine all ingredients with ice and shake well. Pour cocktail into prepared glass and enjoy!

3. Stella Rosa Black & Dark Desire Ice Cream

Ingredients:

• ⅔ cup Stella Rosa Black
• 1 cup heavy whipping cream
• 1 can (14 oz) condensed milk
• 2 oz dark chocolate w/ 60% cocoa, coarsely chopped
• Hot fudge or chocolate sauce of your choice
• Brownie bits, Oreo crumbles, other chocolate toppings (optional and as desired!)

Directions:

1. In a mixing bowl, whisk heavy whipping cream to soft peaks; peaks will hold shape but aren’t stiff.
2. Gently pour in condensed milk and continue whisking until stiff peaks form.
3. In a separate bowl, combine ⅓ of the fluff with Stella Rosa Black until fully incorporated.
4. Gently fold wine/fluff mixture back into mixing bowl. You want it mixed without deflating.
5. Fold in chopped chocolate and a few squeezes of chocolate sauce. If using any other fun chocolate pieces, add them in to mixture here.
6. Scoop into a container and freeze for 4-6 hours or until solid.
7. Scoop, serve, and enjoy!

4. Stella Rosa Pineapple & Tropical Crepe

Ingredients

• Tropical Crepe Batter:
  • 1 cup milk
  • 1 egg
  • 1 oz. sugar
  • 1 oz. butter
  • 1 tsp. salt
  • 1 cup flour
  • 1 tsp. vanilla extract.
• Mascarpone Coconut Cream:
  • ½ cup coconut cream
  • ¼ cup powdered sugar
  • ½ cup mascarpone
  • 1 tsp. vanilla
• Stella Rosa Pineapple Sauce:
  • 2 oz. Stella Rosa Pineapple
  • 2 tbsp. butter
  • 2 tbsp. sugar
• Tropical Fruit Filling and Topping:
  • Pineapples
  • Mangoes
  • Strawberries
  • Toasted coconut

Instructions:

• Tropical Crepe:
  1. Mix all ingredients in a blender then strain into a container.
  2. In a small non-stick pan, add 1-2 oz of batter and swirl to coat the pan. Cook until edges are brown and crepe is bubbling, similar to a pancake.
  3. Flip crepe and cook an additional 30-60 seconds, then remove to a plate to cool.
  4. Repeat with remaining batter.
• Mascarpone Coconut Cream:
  1. In a medium bowl, beat coconut cream and sugar until thick.
  2. In a separate medium bowl, beat mascarpone and vanilla until smooth and creamy.
  3. Add coconut cream to mascarpone mixture and whisk until smooth.
• Stella Rosa Pineapple Sauce:
  1. In a small saucepan over low heat, add butter and sugar. Stir to combine until mixture starts to bubble.
  2. Remove from heat and add Stella Rosa Pineapple. Mix until fully incorporated.
• Crepe Assembly:
  1. Chop and slice fruit to desired bite sizes.
  2. Fill crepe with a spoonful of mascarpone cream.
  3. Fold in half, then fold in half again until it forms a triangle.
  4. Drizzle with Stella Rosa Pineapple sauce and top with fruit.
  5. Add another drizzle of Stella Rosa Pineapple sauce and a little extra mascarpone cream and enjoy!

Bonus cocktail - Stella Rosa Pineapple Whip

Ingredients:

• ½ bottle Stella Rosa Pineapple
• 4 cups pineapple, sliced
• 2 oz. white rum
• 2 cups ice
• 3 cups vanilla bean ice cream

Instructions:

1. Place all ingredients into a blender and blend until smooth. Add ice as needed to get the consistency you desire. Garnish with a pineapple slice and serve immediately!

5. Stella Rosa Moscato d’Asti & Pavlova Topped with Moscato-Soaked Fruit

Ingredients:

• 1 bottle Stella Rosa Moscato d’Asti (for drinking and soaking)
• 2 oz. egg whites (about 2 eggs)
• ½ cup sugar
• 1 tbsp. vanilla extract
• 2 cups of mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1 cup whipped cream

Instructions:

1. Add egg whites to a mixing bowl and using the whip attachment, whip egg whites while slowly adding sugar.
2. Keep mixing for about 5-8 minutes or until stiff peaks form.
3. Add vanilla extract and mix again.
4. Scoop a dollop of merengue onto a baking sheet lined with parchment paper. We made ours 1” thick and 5” round, but you can make any size and shape you desire!

6. Stella Rosa Royale & Red Velvet Cake with Stella Royale Ganache

Ingredients

Red Velvet Cake:

• ½ cup butter, softened
• 1½ cups sugar
• 2 large eggs
• 2 oz red food coloring
• 1 tbsp. white vinegar
• 1 tsp. vanilla extract
• 2¼ cups all-purpose flour
• 2 tbsp cocoa
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk

Stella Royale Ganache:

• 3/4 cup Stella Rosa Royale
• 3/4 cup heavy cream
• 1½ tbsp cocoa powder
• ½ cup granulated sugar

Instructions:

Red Velvet Cake:

1. Preheat oven to 350°F.
2. Cream butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in food coloring, vinegar, and vanilla.
5. In another bowl, whisk together flour, cocoa, baking soda, and salt; add to creamed mixture with buttermilk, beating well after each addition.
6. Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
7. Cool about 10 minutes while still in the pans, then remove and transfer to wire racks to cool completely.

Stella Royale Ganache:

1. Whisk together heavy cream, Stella Rosa Royale, cocoa powder, and sugar in a small saucepan over medium heat. Simmer for 5-6 minutes, stirring occasionally.
2. Remove from heat and stir in chocolate, butter, and salt.
3. Allow to cool for a few minutes before using as a thin ganache. Ganache will thicken as it cools, so if you’d like to use it to frost cakes and cupcakes– stick it in the fridge for a few hours.
4. Cover and store leftover ganache in the refrigerator for up to 10 days. To thin out again, reheat in the microwave for 10-20 seconds.

For assembling:

1. Slice the top of the cakes to get an even layer.
2. Put the frosting in a piping bag and add a layer of ganache between each layer.
3. Finish with a thin layer of ganache and refrigerate for 15 minutes.
4. Apply another layer of ganache, and even it out with a bench scraper.
5. Serve with a cold glass of Stella Rosa Royale and enjoy!

We hope you enjoyed these fantastic recipes created by our talented chef Ray of San Antonio Winery.

Make sure to tag us on Instagram and Facebook when you recreate these infused-desserts and cocktail recipes!