In a medium pot, add the berries, lemon juice and zest, granulated sugar, and water. Allow to boil, then lower the heat and simmer for 2 more minutes to blend the flavors.
Allow the berry compote to cool, then strain and separate the berries from the liquids in different bowls.
Using a mixer, whip the cold cream with powdered sugar and vanilla extract until firm.
In a different bowl, mix the mascarpone cheese and granulated sugar. Add whipped cream and incorporate in folding motion.
In a trifle bowl, using a pastry bag, pour a base of the mascarpone cheese/whipped cream mixture.
Moisten the ladyfingers in the liquid reduction remaining from cooking the berries, arrange 8 ladyfingers over the mascarpone cream, then add berry compote and a layer of mascarpone cheese. Repeat the layers 2 more times.
Refrigerate for at least 2 hours.
Decorate with fresh berries and serve.
