2dozenfresh figstrimmed and quartered (reserve a couple for garnish)
1teaspoonvanilla extractif you have a fresh vanilla bean, that would be ideal
1 1/4cups2% Low-fat Plain Greek YogurtI used Chobani
6ozmascarpone cheese
3ozgoat cheese
8-10ladyfinger cookies
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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 it 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.