Saffron Poached Apricots, Sabayon, Hazelnuts and Tuiles

This is my first attempt at a sabayon. It is used in a dessert of apricot halves poached in a saffron infused syrup topped with toasted hazelnuts, saffron threads and accompanied by tuile shards.

The apricots are cooked to just tender and have a lovely flavour. The saffron could have perhaps been toned down a little as it was fairly strong and may not be to everyone's taste. The sabayon was foamy and light however, it very quickly separated and collapsed. I am unsure whether this is because I did not heat the egg yolk mix enough or if I left it for too long. The tuiles are sweet, caramelised and crunchy. They are a delicious accompaniment to a light dessert.