Put yolks, maple syrup and Frangelico in a large stainless steel or copper bowl. Place the bowl over a pot of simmering water and whip with a wire whisk until mixture becomes creamy and thick. Remove bowl from heat. Add the maple extract and chill over a bowl of ice, stirring from time to time. When the mixture is cool to touch, whip the cream to stiff peaks. Fold cream into the maple mixture. Portion into champagne coupes or dessert dishes. Refrigerate for at least 2 hours. Serve with a fresh fruit garnish. Servs 8.

Recipe from James Bullock of the Windsor House in St. Andrews, N.B.