Maple Charlotte

Soak
1 tablespoon gelatin in
2 tablespoons cold water.

Boil
⅔ cup maple syrup until it spins a thread.

Add gelatin and stir until dissolved. Pour slowly onto
2 egg whites, beaten stiff.

Put in a cool place and when it begins to stiffen fold in
⅔ cup heavy cream beaten stiff.

Add
½ cup pecan nut meats broken in pieces.

Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.