|Ladyfingers||3 Ounce, split (1 Package)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1 Cup (16 tbs)|
|Maple syrup||2 Tablespoon (Real Brand)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs) (For Garnish)|
|Whipped cream||1⁄2 Cup (8 tbs) (For Garnish)|
Line sides of 9-inch springform pan with ladyfingers.
Sprinkle gelatin over water in small saucepan; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Bring maple syrup in heavy saucepan to a boil; continue boiling until it reaches 230°F on a candy thermometer.
Meanwhile, beat eggs in large bowl until light and fluffy.
Gradually add hot syrup in thin stream, beating until mixture starts to cool.
Stir in gelatin.
Refrigerate about 30 minutes or until mixture mounds slightly when dropped from spoon.
In medium bowl, whip cream until stiff peaks form; fold into thickened mixture.
Pour into prepared pan and refrigerate 2 hours until firm.
To serve, remove side of pan and garnish with brown sugar and additional whipped cream.