1. Place the almonds on a baking tray and toast them in a preheated oven at 180°C for 10 minutes. Roughly chop them. Cut the plums into two or three pieces.
2. Pour the syrup from the compote into a small pot. Add the plums and cook over low heat until the syrup thickens, about 10 minutes. Let them cool. Cut the pineapple rings into cubes.
3. Whip the Dream topping with the milk until it thickens. In a bowl, combine one cup of milk and the brandy, then dip the ladyfingers. Arrange them at the base of a square or rectangular ovenproof dish. On top, add half of the plums, half of the chopped pineapple compote, and 1/3 of the toasted almonds.
4. Spread half of the Dream topping cream. Over the cream, add the remaining plums, the chopped pineapple, 1/3 of the almonds, and spread the remaining Dream topping.
5. Note: Reserve a few almonds, pineapple pieces, and plums for decoration. Decorate the cream as you like, then refrigerate it to chill before serving.
