Make the mugwort soak:

1. Place coconut milk, sugar, mugwort powder, and instant espresso in a medium bowl and whisk until smooth.

Make the ingeolmi cream:

1. Separate eggs, placing the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and the yolks in a small bowl.

2. Add 2 Tbsp of the granulated sugar to the egg whites. Beat with the whisk attachment on medium speed until stiff peaks form, 4 to 5 minutes. Transfer to a bowl, being sure to scrape the bowl clean.

3. Place the egg yolks in the now-empty bowl. Add the remaining 4 Tbsp granulated sugar and beat with the whisk attachment on medium speed until the mixture is very pale yellow and doubled in volume, 5 to 8 minutes, while scraping the bottom in the middle.

4. Place mascarpone cheese, roasted soybean powder, and kosher salt to the bowl. Beat with the whisk attachment on medium speed until fully incorporated, about 30 seconds. Transfer the egg yolk-ube mascarpone mixture into a large bowl, being sure to scrape the bowl clean.

5. Place cold heavy cream in the now-empty bowl and beat on medium speed until soft peaks form, scraping down the bowl and attachment halfway through, 3 to 4 minutes total.

6. Add the whipped cream to the egg yolk-roasted soybean powder mixture and fold to combine. Gently fold in the whipped egg white mixture a little bit at a time until just combined.

Assemble the tiramisu:

1. Working with 1 ladyfinger at a time, quickly dip in the mugwort soak and place in a ceramic pie dish. Repeat, nestling them tightly together, until the bottom of the baking dish is covered.

2. Transfer the ingeolmi cream over the ladyfingers and spread into an even layer. Cover and refrigerate for at least 12 or up to 24 hours so the ladyfingers can soften and the cream mixture can firm up.

3. Right before serving, place the mugwort powder in a fine-mesh strainer and dust over tiramisu until completely covered. Use a big serving spoon to scoop to serve.