4 eggs, separated
1 cup pure maple syrup
1 pint whipping cream (whipped)
1 package (16 oz) lady fingers

In the top of a double, beat 4 egg yolks, add 1 cup maple syrup. Cook in double boiler until thick, stirring constantly. Remove from heat and set aside.

Beat 1 pint of whipping cream until light and fluffy. Set aside.

In a clean bowl with clean beaters, beat egg whites until they hold stiff peaks (a pinch of cream of tartar or a few lemon drops may be added for more volume).

When egg yolk mixture is cool, add the stiffly beaten egg whites, then fold in whipped cream.

Separate and line a glass mold with lady fingers and pour in the above mixture. Cover and freeze for 2-3 hours. Allow to sit at room temperature for 20-30 minutes before serving.

6 servings.