Place the Limoncello, water and granulated sugar in a small saucepan over low heat, stirring until the sugar dissolves. Set aside to cool.
In a large bowl, whisk together the cheese, sour cream, powdered sugar and lemon zest until smooth. Dip the lady fingers into the cooled liqueur mixture and use them to line the base and sides of a trifle bowl or other decorative 15-cup capacity glass bowl. Spoon half the berries over the lady fingers, spread the cheese mixture over the berries, then top with the remaining berries. If you're ambitious, arrange the top berries in a flag or star pattern of red, black and blue. Chill for an hour or so. Dish out by a large deep spoonful.
Serve with chilled Viansa Tocai Friulano dessert wine or cold Scintillare sparkling wine.
"Trifle" - English origin about 1596, it's a dessert made from thick custard, fruit, sponge cake and usually whipped cream. The ingredients are arranged in layers. Alcohol soaked bread is the original base. Thus the name "Fool" or "Foole" was also used in describing a "Trifle". The Scots use Drambuie or Scotch Whisky and call it "Tipsy Laird". Port, Sherry or Madeira wine is often used in southwestern Europe. In the southern US, an American variation is called "Tipsy Cake". A Creole version is known as "Russian Cake" but it's baked then moistened with rum. The word "Trifle" comes from the Middle English "Trufle", which in turn derives from the French word "Trufe", which means "whimsical" or "of little importance", but it's clearly a British culinary creation since the French call this same dish, "Mousse a l'anglaise" ("English Whipped Pudding").