Mamey with Rum Zabaglione Topping

Slice the ripe mamey in half lengthwise and remove the large pit from the center using a spoon or small knife.

Scoop the mamey flesh into a bowl, keeping the skin halves intact if serving in shells, or discard them if preferred. Chop the flesh into bite-sized pieces and divide equally among four serving bowls or plates.

Fill a medium saucepan with water and bring to a simmer, then place a heatproof bowl on top without touching the water to create a double boiler.

Add the 2 egg yolks and 2 tsp sugar to the bowl over simmering water, then whisk constantly for 2-3 minutes until pale and slightly thickened.

Pour the dark rum into the egg mixture and continue whisking over the heat for another 2-3 minutes until warm and frothy.

Remove the bowl from heat and stir in the vanilla extract and evaporated skimmed milk until fully combined.

In a separate clean bowl, whip the 2 egg whites with the remaining 2 tsp sugar until stiff peaks form, about 3-4 minutes.

Gently fold the whipped egg white mixture into the rum-egg yolk mixture in two additions, being careful not to deflate the whites.

Spoon the rum zabaglione topping generously over each serving of chopped mamey.

Sprinkle 1 tbsp roasted almonds over the top of each portion and serve immediately while the zabaglione is still warm and airy.