Insert the butterfly into the Thermomix bowl. Add the cream and beat on Speed 3 until very soft peaks just start to form.
Add the Baileys Irish Cream and beat again on Speed 3 until combined and soft peaks have formed.
Spread some of the whipped cream along the base of your serving dish.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the log.
Chill in the fridge. For best results, place log in the fridge overnight before serving (as this will allow the biscuits to soften).
Decorate with fresh berries, chocolate (see notes) and fresh mint leaves.