In medium bowl, soften the gelatin with a couple of tablespoons of cold water (30 mL).
Warm the maple syrup (may be done in the microwave) and add to the gelatin.
Mix well to dissolve the gelatin.
Cool for about 15 minutes.
Use an electric beater to beat in the 2 eggs and the vanilla.
Refrigerate until the consistency of unbeaten egg whites.
Whip the cream until stiff peaks form.
Fold into the gelatin mixture.
Spoon into dessert glasses or a fancy glass bowl.
Set in the refrigerator at least 4-5 hours or overnight.
Decorate if desired.
Real maple syrup or maple flavoured pancake syrup.