Place water in a double boiler. Sprinkle with gelatin and let stand until softened. Stir in maple syrup and egg yolks, then cook over simmering water, stirring constantly, until mixture thickens slightly. Remove from heat, transfer to a cool bowl, and refrigerate until slightly thicker (at least 15 minutes). Beat egg whites, gradually adding the sugar. Fold egg whites and whipped cream into the cooled mixture. Refrigerate until ready to serve.
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