In the bowl of a stand mixer, beat the egg yolks and sugar together until light and fluffy. Add mascarpone cheese and vanilla. Beat to combine and set aside.
In another bowl, whisk the egg whites until they form stiff peaks. Fold egg whites into mascarpone mixture a little at a time until well combined.
Fold the egg whites into the egg yolk mixture making sure to be gentle that you do not deflate the mixture. Set aside.
In a medium bowl mix the room temperature coffee, liquor and 2 tbsp. of cocoa until well combined.
If you are assembling the cake in a round spring form pan (8"), dip half the cookie in the coffee mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan. Once you have completed one layer, spoon ⅓ of the mascarpone mixture and layer one inch of the mixture atop the cookies. Repeat until you have completed three layers ending with the mascarpone mixture. Refrigerate while you make the chocolate topping.
For the chocolate topping, prepare Dream Whip as per instructions. I used two packages. Before the mixture gets stiff, add the chocolate pudding, about ½ cup of the leftover coffee mixture and the corn starch. The corn starch will help to stabilize the whipped topping. Continue mixing until stiff. If the cream is too stiff add in a little bit more of the coffee mixture but be careful not to add in too much.
Top the cake with the chocolate coffee cream. You can pipe out some dollops and then sprinkle cocoa, cinnamon and oreo cookie crumbs if desired. Traditionally Tiramisu is topped off with a sprinkle of cocoa only. Let chill overnight preferably so that the cookies get soft and absorb the coffee mixture.