Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 3″ overhang on the sides. Set aside.

Whip the heavy cream and Bailey’s to soft peaks. Gently fold in the minced crystallized ginger.

Place a thin layer of cream on the bottom of the prepared pan (be sure the entire bottom is covered). Line with Biscoff cookies, filling in spaces with broken cookies, as needed. Add a third of the whipped cream mixture then add another layer of cookies. Repeat two times, ending with a thin layer of whipped cream.

Fold over the overhanging plastic wrap to completely cover the cake. Place in the refrigerator for at least 8 hours or overnight.

When ready to serve, gently unwrap the cake. Invert the pan onto a serving platter then gently remove the plastic wrap.

Optional: if too much of the cake structure is showing, you can cover with a little more whipped cream (with or without Bailey’s).

Melt the chocolate chips and Biscoff spread togehter in the microwave in 20 second bursts. Stir each time, being careful not to burn the mixture. Drizzle the chocolate mixture over the cake and decorate with chopped crystalized ginger, if desired. Serve immediately.