In a bowl, stir the milk and cognac. Dip the biscuits inside until they’re covered well with the milk and place them on the base of a rectangular pan of 18x18cm. 
Pour the fresh cream and the sugar into the bowl of the mixer and mix well until our whipped cream firms up. Transfer it into a bowl and set it aside. 
Add the cream cheese, the peanut butter and the Dulce de leche in the mixer’s bowl (no need to rinse it). Mix until the ingredients become one. Add the whipped cream, one tablespoon at a time, stirring with circular movements using a spatula. 
Add the cream on top of the biscuits. Sprinkle the top with 2 crumbled biscuits or with grated Kouvertoura. Place in the fridge for 2-3 hours and then serve.