In a bowl, mix the cool milk with the brown sugar and whiskey. Stir with a fork to melt the sugar.
Heat the cream in a casserole without boiling, add the chocolate spread and stir until the ingredients are mixed. Leave it to cool.
In a separate container, mix the mascarpone with the crumbled tahini halva, stir well with a fork. Beat with a mixer to a fluffy cream.
In a cake form with stretch wrap, arrange a layer of biscuits after dipping them for a second in the milk.
Cover with part of the cream on top, make 4-5 layers in the same order until out of ingredients. Bring the edges of the wrap together on top and leave it in the fridge to harden.
Take it out and sprinkle with grated walnuts and cocoa on all sides. Serve the cooled dessert with a cup of coffee. A very tasty summer delight without baking!