Maple, bacon and cinnamon roll dough add a fun twist to classic tiramisu.
Prepare Bacon: Dredge strips of bacon in maple syrup and then brown sugar. Place on a baking sheet lined with parchment paper. Bake at 350°F for 25 minutes. Flip halfway through. Let cool and chop up into pieces. (Try not to eat it all before you finish!)
Prepare Cinnamon Rolls according to the fast bake directions on the package. Space out on a baking sheet and bake at 400°F for 10 minutes. Let cool slightly and break apart into fine crumbles. Spread back on baking sheet to let cool thoroughly.
Prepare the filling. Combine the egg yolks and sugar in a bowl. Place bowl over a double boiler. Whisk yolks and cook over the simmering water for ten minutes, stirring frequently.
Remove bowl from double boiler and whisk yolks vigorously until they become pale yellow and double in volume.
Fold in the Betty Crocker Cream Cheese Frosting. Add half a can to start, and add more to taste on sweetness preference, but if you’re like me and already sweet enough half a can works perfectly.
Whip cream in a mixer until stiff peaks form. Fold very gently into egg yolk mixture as to not ruin your peaks.
Assembly: Take your parfait glasses and layer in the bottom some of the Cinnamon Roll pieces. Spoon 1 tablespoon of the black coffee over the pieces. Drizzle some of the maple icing on top. Spoon a generous tablespoon of the filling next. Repeat the steps until the parfait glass is full to the top. Sprinkle with the candied bacon for garnish.
Let sit in the fridge until ready to eat. The longer they sit the better, but if you are like me and can’t wait, you may dig in right away!