Prepare a large piece of Gefen Parchment Paper for cooling praline.

In a small pot over low heat, cook sugar and almonds together, continuously stirring, making sure not to burn the sugar. This will only take a couple of minutes.

Just as the sugar starts to brown, add sesame seeds to praline mixture. Remove pot from heat. Pour the praline mixture onto prepared parchment paper, spreading it very thin. Set aside to cool. Once cooled, chop into small pieces; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat whip until completely stiff. Remove from bowl; set aside. (No need to wash the bowl before continuing.)

Add tahini and maple syrup or syrup to bowl. Beat to combine. 

Spoon or pipe halvah mousse into cups, layering with praline crumble. Top with additional halvah.

Fold powdered sugar into whipped topping. Then, gently fold in the tahini-maple mixture.

Fold shredded halvah into the mousse, reserving some for garnish.