Freeze an aluminum (or other metal) bread pan for 30 minutes. Place a long piece of plastic wrap in the bottom and sides of the bread pan so that it extends out both sides. Thaw the first gelato flavor for 15 minutes, then spread into the bottom of the pan. Gently fold plastic wrap over the top and place back in the freezer for 30 minutes. Repeat layers, freezing in between each, until all 3 flavors are used. Freeze overnight.

Microwave heavy cream in a small glass or ceramic bowl for 1 minute 20 seconds. Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth. Let sit several hours so that ganache cools and thickens.

Overturn gelato torte onto a previously frozen plate, peeling away plastic wrap.

Drip ganache on top, then immediately return to freezer for 30 minutes. (If you want to just layer a bit on top, use half the ganache. If you'd like to use it all, layer half, then freeze. Drip the remaining ganache on top then freeze again.)

Sprinkle top of torte with chopped pistachios, fresh raspberries and chocolate shavings. Return to freezer until ready to serve. When serving slice and serve immediately.