Combine egg yolks, sugar, and water. Cook over a bain-marie, stirring constantly, until the mixture reaches 70–75°C.

Whip the cream until soft peaks form.

Soften the cream cheese, then fold in the whipped cream.

Gently whisk until smooth and well combined.

Carefully fold in the prepared egg mixture, ensuring the cream does not deflate.

Brew the Jerusalem artichoke tea strongly. Dip only the bottom half of each ladyfinger into the tea.

Cut the Injeolmi into approximately 1 cm cubes.

Place the soaked ladyfingers in the serving container and pipe the cream mixture over them.

Sprinkle the chopped Injeolmi evenly on top.

Pipe the remaining cream, smooth the surface.

Finish with a dusting of cocoa powder.