3/4 cup pure maple syrup
3 eggs, separated
1/2 pint whipping cream, whipped
1 cup ground walnuts
1 teaspoon DeKuyper butter rum schnapps (optional)

In a top of a double boiler, heat maple syrup until boiling.

Meanwhile, separate three eggs. Beat the egg whites until stiff. Rinse off beaters and bowl, and beat the yolks until light and lemony colored. Rinse off beaters and bowl and run under cold water until bowl is chilled; beat whipped cream with butter rum schnapps for flavoring (may substitute a few drops of vanilla or walnut flavoring if available - otherwise, just omit) until cream is very light and fluffy.

When maple syrup is boiling, add the 3 beaten egg yolks; cook until mixture is thick. Fold in 3 stiffly beaten egg whites and whipped cream, adding the walnuts at the last minute.

Refrigerate for several hours before serving. Garnish top with a drizzle of maple syrup, or a sprinkling of maple sugar.

This makes an excellent topping for a pumpkin pie, or just serve as is, in sundae bowls or cocktail glasses.

Submitted by: CM