Boil the plums and thicken with cornstarch. Possibly flavor with the plum brandy, wine, liqueur or similar brandies. If the dessert has a Christmas touch, add cinnamon to taste. Let cool down.
Mix the sour cream. Beat the cream with the vanilla sugar and cream stiffener until firm. Possibly pour some cream into a piping bag for later decoration.
Pull the cream into the sour cream. Put the cream on the plums. Spread either in a bowl or in individual glasses. If you want, you can layer the ingredients. A thin layer of plum compote - cream - plum compote, etc., finish with plum compote.
Spray on the removed cream as a dab and decorate with thin strips of prunes.
For the Christmassy version, dust a little cinnamon thinly. Just before serving, decorate a cinnamon star (per glass) or other Christmas cinnamon biscuits.