Dessert glasses layered with honeyed figs, ladyfingers, and Greek yogurt cream.

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream

This Honeyed Fig Trifle is sweet, tangy, creamy and figgy. Greek yogurt replaces heavy cream, and is the perfect balance to the honeyed figs.

Dessert glasses layered with honeyed figs, ladyfingers, and Greek yogurt cream.
Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream starts with fresh figs caramelized in sweet local honey. The cream is Greek yogurt, whipped together with dollops of mascarpone cheese and tangy goat cheese. And, layered among it all are ladyfingers, dainty and light.

Disclaimer: I received a package from the folks at Chobani a while back to help me find ways to enjoy Greek yogurt in my kitchen. While I did receive this package, I was not sponsored to write a post. As always, all opinions are my own.

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream layered in a glass and topped with sliced figs and ladyfingers.

Just like that, it was over.

I had grand plans, at the start of the summer, for loads of lazy days with the children at the pool, at the park, and letting time follow its own pace without looking at a clock…or even a calendar. Then summer camps were scheduled, back to back to back. Swim classes were scattered throughout. There were long days of soccer, and lego building, and dancing, and acting.

There were trips to see family – to celebrate an ever expanding family, to hug Papa and Grammie. There were playdates with friends. And in between getaways and a calendar full of activities, there were many trips to the library and piles of books read. But somehow, we never made it to the pool or the park as much. And time was minded, much of the time.

A wooden bow filled with fresh figs.
Fresh figs sliced open on a wooden board.
Sliced figs in a bowl of honey.

It’s hard to believe that summer vacation is over for my little ones. It’s hard to believe that my little ones are not so any longer. As of Tuesday, I have a fifth grader (what!?) and a second grader (sigh). I could have sworn preschool graduation was just two months ago.

The winds have changed, and quite literally, too – mornings are chillier and breezier, and the leaves have already started to fall, our driveway coated with the curly brown leaves from the tree we share with our neighbor. The Japanese maple is softening in color, and each morning I look out the window to see its leaves glowing shades of mellowed red and amber.

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream layered in a glass and topped with sliced figs and ladyfingers.
Individual fig trifles and a bowl of fresh figs.

But there is one solace: I have figs. Inky black mission figs, one of my favorite fruits ever, are here, reminding me to savor them as much as I savor the final days of summer. Like all good things, figs come and go far too quickly.

Most of the time, I can’t bear to do much more than to slice them up and eat them fresh (here’s how I choose perfectly ripe figs). As you know by now, I’m happiest when I have figs with honey and goat cheese.

It doesn’t take much to satisfy my craving. But I thought I would take this simple combination and make it a proper dessert, and let me tell you, it is proper indeed.

A Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream served in a glass.

Honeyed Fig Trifle

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream layers the ripest figs caramelized in sweet local honey, flavored with vanilla. The seemingly sinful cream is good-for-you Greek yogurt, whipped together with dollops of mascarpone cheese and tangy goat cheese.

Soaking in the juiciness are ladyfingers, dainty and light. As you dig through the layers with your spoon, its likely good enough for a breakfast parfait, but serious enough to have for dessert after dinner. And once your cup is empty, you are left thinking, “Boy, that went fast.”

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream layered in a glass and topped with sliced figs and ladyfingers.

I hope you are savoring summer, wherever you are, while it lasts. Tell me, what will you miss most?

Disclaimer: I received a package from the folks at Chobani a while back to help me find ways to enjoy Greek yogurt in my kitchen. While I did receive this package, I was not sponsored to write a post. As always, all opinions are my own.

More Recipes with Fresh Figs

Honey-Balsamic Figs with Burrata
Overnight Oats with Figs, Honey and Toasted Coconut
Fig, Honey and Goat Cheese Galette
Fig, Jalapeño Jam and Blue Cheese Pizza
Roast Chicken with Fig Chutney Sauce

Honeyed Fig Trifle with Goat Cheese Mascarpone Yogurt Cream

This Honeyed Fig Trifle is sweet, tangy, creamy and figgy. Greek yogurt replaces heavy cream, and is the perfect balance to the honeyed figs.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 976kcal

Ingredients

  • 1 1/2 cups good quality honey
  • 2 dozen fresh figs trimmed and quartered (reserve a couple for garnish)
  • 1 teaspoon vanilla extract if you have a fresh vanilla bean, that would be ideal
  • 1 1/4 cups 2% Low-fat Plain Greek Yogurt I used Chobani
  • 6 oz mascarpone cheese
  • 3 oz goat cheese
  • 8-10 ladyfinger cookies

Instructions

  • In a heavy skillet or pan, heat the honey over medium heat until it starts to look glossy and begins to thin. Toss in the sliced figs, and swirl in the pan, letting the figs caramelize and bubble in the honey. Slowly stir in the vanilla. When the honey has deepened in color, remove from heat. This should take perhaps 5 minutes – keep an eye on it so it doesn't cook too quickly. Let cool completely.
  • Beat the mascarpone and goat cheeses in a bowl with a whisk until smooth. Add the greek yogurt and whisk until creamy.
  • Place about 3 tablespoons of figs and honey in the bottom of 4 6-oz serving cups. Add 1/4 cup of the yogurt cream mixture to each and smooth the tops. Crumble a layer of large ladyfinger chunks on top, followed by another layer of honeyed figs. Add one final layer of yogurt cream and top with freshly quartered figs and a whole ladyfinger.
  • If making ahead, cover each trifle with plastic wrap and chill in the refrigerator. This can be done up to one hour ahead.

Nutrition

Calories: 976kcal | Carbohydrates: 179g | Protein: 18g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 165mg | Potassium: 882mg | Fiber: 9g | Sugar: 156g | Vitamin A: 1366IU | Vitamin C: 7mg | Calcium: 281mg | Iron: 3mg
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Comments

Recipe Rating




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  1. this domain

    Today, I went to the beach front with my kids.
    I found a sea shell and gave it to my 4 year old daughter
    and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed.
    There was a hermit crab inside and it pinched her ear. She never wants to go back!
    LoL I know this is entirely off topic but I had to tell someone!

    Reply
  2. Denise

    This dessert is calling my name. Gorgeous, luscious and with all the things I love.

    Really know what you mean with the end of summer, somehow this period always leaves me with bittersweet emotions. Sad that summer is almost over, but looking back on a sweet period.

    Reply
  3. Cristina

    Liren – this has to be the most elegant and beautifullest (word?) of desserts!

    Absolutely love this trifle with all the ingredient goodness. All of your post’s images are just gorgeous! This post makes me so happy…need to make this! :)

    Reply
  4. Gina

    I’ll say summer was gone like that. I didn’t even eat one fig yet this summer. I saw your photo the other day of these and had me wanting to run to the farm stand in hopes of finding a few figs. I am kind of looking forward to the cooler weather and more time baking though, Next year Middle School, that’s the scary one.
    -Gina-

    Reply
  5. Maria McCloud

    Oh my goodness, this looks heavenly! I just made the balsamac vinegar fig jam you posted a few weeks ago and it tastes scrumptious! Can’t wait to try this trifle now.

    Reply
  6. Sandra | Sandra's Easy Cooking

    I am loving your simple yet delicious dessert, Liren! Great post and for me summer was over on 1st. School started and even though it’s still hot outside, feels like fall already started. Have a lovely week ahead!

    Reply
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