Mamey with Rum Zabaglione Topping

Ingredients

 * 1½ lbs mamey, ripe
 * ½ cup evaporated skimmed milk
 * 3 tbsp dark rum
 * 4 tsp sugar, divided
 * 2 eggs, separated
 * ½ tsp vanilla extract
 * 4 tbsp roasted almonds

Directions

 * 1) Cut mamey in half lengthwise: remove and discard seed.
 * 2) Cut fruit lengthwise into 24 x ½ inch slices; set aside.
 * 3) Combine milk, rum, 2 tsp sugar, and egg yolks in top of a double boiler; bring water to a boil.
 * 4) Reduce heat to low; cook 2 minutes or until thickened, stirring constantly.
 * 5) Pour into a medium bowl; stir in vanilla.
 * 6) Let cool to room temperature.
 * 7) Beat egg whites (at room temperature) until soft peaks form; add remaining 2 tsp sugar, beating until stiff peaks form.
 * 8) Gently fold egg whites into yolk mixture.
 * 9) Arrange 3 mamey slices on each dessert plate; top each with ¼ cup of topping and remaining slivered almonds.

Nutritional information
Approx 110 calories per serving.