This is my version of with Tuscan cantucci, revealed to me a long time ago by my grandmother Graziella herself. I think it is a much more delicious version of the original recipe, then here we combine the lightness of the cream and the crunchiness of the almonds that are found inside the cookies.
The traditional tiramisu is prepared with savoiardi biscuits but since I was a child I have learned to replace them with the biscotti di prato, or cantucci, which go very well with the most delicious cream in the world.
In addition to coffee, you can also choose to wet the cantucci with some Vin santo: it will give the dessert a slightly alcoholic but definitely unique aftertaste. Try it!