Mamey with Rum Zabaglione Topping

Ingredients

 * 1 1/2 lbs mamey, ripe
 * 1/2 cup evapo skimmed milk
 * 3 tbsp dark rum
 * 4 tsp sugar, divided
 * 2 eggs, separated
 * 1/2 tsp vanilla extract
 * 4 tbsp roasted almonds

Directions
Cut mamey in half lengthwise: remove and discard seed. Cut fruit lengthwise into 24 ½ inch slices; set aside. Combine milk, rum, 2 tsp sugar, and egg yolks in top of a double boiler; bring water to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly. Pour into a medium bowl; stir in vanilla. Let cool to room temperature. Beat egg whites (at room temperature) until soft peaks form; add remaining 2 tsp surgar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Arrange 3 mamey slices on each dessert plate; top each with ¼ cup of topping and remaining slivered almonds. Approx 110 calories per serving.