How to Make Saffron Sabayon
Sometimes, you just need a dessert that comes together in no time and from just a few pantry staple ingredients. Sabayon has long been cherished across Italy as a celebratory spoonful of joy, often poured over fruit or served on its own in a delicate glass. With this recipe, we wanna elevate this luxurious dessert even further with a touch of our premium Afghan saffron.
It’s perfect for dinner parties or as a simple afternoon indulgence.
At Heray Spice, we love giving timeless dishes like this one a saffron-forward glow. And in this version, Afghan saffron turns the classic sabayon into a deeper, even more aromatic experience: floral, honeyed, glowing with that unmistakable golden hue real saffron releases slowly and beautifully. It’s a dessert that feels simultaneously simple and luxurious.
Ingredient Notes
(Here’s what you’ll need for 3 sevings of sabayon. Find the full recipe at the bottom of the post.)
Saffron Threads: 12-15 threads of our high-quality saffron are at the heart of this dessert. Bloomed gently our premium Afghan saffron in 1 tbsp of hot water, and it'll infuse the sabayon with floral sweetness, a golden color, and that soft grounding aroma known across cultures for its calming qualities.
Egg Yolks (3): The heart of sabayon, they transform under heat into a silky, airy custard when whisked with patience.
Sugar: 40 grams (3 tbsp) of white sugar adds structure and sweetness, helping the sabayon whip into stable ribbons.
Sweet White Wine (60 ml): Riesling, Marsala, Moscato, or even Prosecco adds sweet brightness. The alcohol cooks off, leaving only a fragrant depth.
Pinch of Salt: Barely a grain, just to open up the sweetness and round out all the flavors.
Toppings (optional): Some extra saffron threads.
How to Make Saffron Sabayon (Serves 3)
The key to this recipe is using enough saffron threads without overdoing it. The sugar and sweet white wine bring a lot of sweetness and just the right amount of saffron's floral bitterness balances it out beautifully. We find that 12-15 threads is ideal.
Watch Our Recipe Video
Prefer to watch instead of read?
Here’s our step-by-step video of how we make this luxurious Saffron Sabayon at Heray Spice:
Step 1: Bloom the Saffron
Lightly grind 12-15 saffron threads with a mortar and pestle.
Add about 1 tablespoon of hot water (70-80 °C). Avoid adding boiling water to preserve saffron's delicate compounds.
Let bloom for 10 minutes.
You’ll slowly see the liquid turn a beautiful golden-orange.
Step 2: Prepare the Double Boiler
Bring a small pot of water to a gentle simmer. Place a heatproof bowl on top without letting it touch the water. This gentle steam (not direct heat!) keeps the sabayon silky and prevents scrambling.
Step 3: Whisk to Ribbons
Add the egg yolks, sugar, and wine to the bowl. Whisk constantly. After a minute or two, the sugar begins dissolving, and the mixture lightens.
Continue whisking non-stop for 7-10 minutes until the sabayon triples in volume, thickens, and leaves visible “ribbons” when you lift the whisk.
Aim for 70-75°C, warm enough to set, never hot enough to curdle, similar to our guidance for preserving saffron’s benefits and aroma in other recipes.
Step 4: Add the Saffron
Remove from heat. Pour in the bloomed saffron, threads included. Continue whisking vigorously as the golden hue deepens and the aroma lifts from the bowl in soft waves.
Step 5: Finish beautifully
Pour into coupe dessert glasses. If you want to impress your guests with some showcooking, you can do this step in front of them.
Alternatively, serve warm over fruit, poached pears, or cake.
Optional: Finish with a few extra whole threads on top.
Variation
Enriched Version: When taking the sabayon off the heat, whisk in a tablespoon of cold butter or a splash of cream for extra decadence.
Cold Custard Version: Chill the sabayon for a thicker, custard-like texture.
WHY SAFFRON?
In sabayon, saffron brings floral depth and a grounding warmth that elevates this Italian classic into something quietly luxurious.
Saffron has long been treasured not just for its beauty and flavor but for its natural calming and mood-supporting qualities, making it increasingly popular in desserts. Wanna learn more? We wrote all about it in our “Will Saffron Make You Sleepy?” article.
Saffron Sabayon Recipe Card
Prep Time: 2 minutes
Bloom Time: 10 minutes
Total Time: 12 minutes
Serves: 3
Ingredients
- 3 egg yolks
- 3 tbsp sugar (+- 40 g)
- 60 ml (¼ cup) sweet white wine
- 1 tbsp hot water, for blooming
- pinch of salt
- extra whole saffron, for topping
Instructions
1. Bloom saffron: Grind saffron threads with a mortar and pestle. Add 1 tbsp of 70-80 °C water and let bloom 10 minutes.
2. Prepare the Double Boiler: Bring a pot of water to a simmer; set a heatproof bowl on top.
3. Whisk to Ribbons: Whisk yolks, sugar, and wine 7-10 minutes until thick, airy, and ribboned.
4. Add Bloomed Saffron: Add bloomed saffron and whisk over gentle heat.
5. Finish: Pour into coupe dessert glasses or serve over fruit, poached pears or cake. Top with extra saffron threads if desired.
Notes
- Quality matters: Use high-quality Afghan saffron. Genuine threads should release color slowly and smell floral, not musty. Learn why Afghan saffron was crowned World's Best by the International Taste Instute for the 9th consecutive year in our article here.
- Add saffron after taking off heat: Heat destroys saffron's aroma and beneficial compounds, that's why it's generally best to add saffron towards the end.
Ready to make this glowing saffron sabayon?
This sabayon shines because of the saffron, threads grown by smallholder Afghan farmers who harvest, dry, and sort each stigma by hand. At Heray Spice, we work directly and transparently with these communities, ensuring fair pay, sustainable practices, and a bridge between Afghan soil and your kitchen. Every golden ribbon in this sabayon carries that story with it.
Bring home our premium Afghan Saffron and taste the difference craftsmanship makes, from our farmers’ hands to your table.
