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 ==
# Cut mamey in half lengthwise: remove and discard seed.
# Cut fruit lengthwise into 24 x 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 sugar, 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.
== Nutritional information ==
Approx 110 calories per serving.
Category:Almond Recipes
Category:Dark rum Recipes
Category:Dessert Recipes
Category:Diabetic-friendly Recipes
Category:Egg Recipes
Category:Evaporated milk Recipes
Category:Mamey sapote Recipes