Maple Parfait

Directions

1. 1
   Cook syrup over medium heat, stirring constantly, until syrup reaches thread stage (230°). Remove from heat.
2. 2
   Beat egg whites (at room temperature) until stiff peaks form. Pour syrup over beaten egg whites, and continue beating until mixture is cool. Chill.
3. 3
   Beat whipping cream in a large bowl until soft peaks form. Fold chilled syrup mixture into whipped cream. Spoon mixture into an 8 - inch square pan; freeze overnight. Scoop into individual bowls, and top with toasted pecans, if desired.