Egg custard gelato
Dark chocolate icing
Chopped pistachio nuts
Nutritional values *
(*) Amount per serving
Fill the silicon moulds with egg custard express gelato.
Level with a spatula.
Using an icing bag, add the raspberry topping to each mould and again level with a spatula.
Place a wooden stick in each mould and level with a spatula.
Place the moulds in a shock freezer.
Remove the twisters from their moulds.
Cover with dark chocolate icing.
Roll in the chopped pistachio nuts.