Prepare glass dessert bowls for serving and set aside.

In a medium pot, place plums with sugar and cinnamon stick. Add water to barely cover the fruit, being careful not to add too much water. Stir gently and bring to a boil. Add the red wine, if desired.

Lower heat to a simmer and let cook until fruits are falling apart, approximately 45 minutes to one hour, stirring occasionally to make sure mixture doesn’t burn. Refrigerate compote until cool.

In a mixer fitted with a whisk attachment, beat the whipped topping until stiff. Add confectioners’ sugar. Add alcohol of your choice, if desired.

Into each glass bowl, crush approximately two lady fingers between your fingers. Add a dollop of whipped cream and top with chilled plum compote.