Mamey with rum zabaglione topping

1. Cut mamey in half lengthwise: remove and discard seed.
2. Cut fruit lengthwise into 24 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. Reducei 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 surgar, 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.
10. Approx 110 calories per serving.