1 cup ground coffee beans
2 1/2 cups water
1/4 cup Kahlua (coffee-flavored liquer), divided (I used a sugarfree vanilla syrup instead)
1/2 cup (3 1/2 ounces) mascarpone cheese
1 (8 ounce) block fat-free cream cheese, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 3-ounce packages)
2 tsp. unsweetened cocoa, divided
Assemble drip coffee maker according to manufacturer's directions. Place the ground coffee in the coffee filter or filter basket. Add cold water to coffee maker and brew. Combine the brewed coffee and 2 tbsp. Kahlua in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat at a high speed of a mixer until smooth. Add sugars and 2 tbsp. Kahlua, and beat until well blended.
Split ladyfingers in half lengthwise.
Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down, in the bottom of an 8-inch square baking dish, slightly overlapping landyfinger halves. Spread half of cheese mixture over ladyfingers; sprinkle with 1 tsp. cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 tsp. cocoa.
Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill for 2 hours.