With knife blade, process first 6 ingredients in food processor until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange, dipped side down, on top of first layer. Spread 2 cups cheese mixture evenly over ladyfinger halves; repeat procedure with remaining ladyfinger halves, espresso, and cheese mixture.
Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Refrigerate 8 to 24 hours. Remove wooden picks; sprinkle with cocoa.
Per 3" square piece: 222 calories, 9.9 g pro, 7.5 g fat, 25.8 g carbo, 79 mg chol, 254 mg sodium
Your 'light' Tiramisu is ready. Buon appetito!
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