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

Procedures

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.