Peach Charlotte with Strawberry Sauce


2 dozen ladyfingers
6 egg yolks
2/3 cup granulated sugar
2 cups milk, scalded
1 tablespoon unflavored gelatin softened in 1 tablespoon water
1-1/2 cups already whipped cream
1/2 cup diced peaches, fresh poached or canned
1 pint fresh strawberries
1/2 cup confectioners' sugar, or to taste


Line a charlotte mold with ladyfingers, making sure each ladyfinger fits securely, leaving no space. Blend egg yolks and granulated sugar till very thick and lemon yellow. Slowly add scalded milk, place back on heat, and cook the custard for about 5 minutes over medium heat, stirring constantly. Do not allow to boil. Add softened gelatin and stir until dissolved. Strain custard through fine strainer into a metal bowl and place in larger bowl of ice cubes and water. Stir until almost set. Remove from ice. Fold in whipped cream and then peaches. Blend until perfectly smooth. Pour into prepared mold. Chill overnight to set.

Puree the strawberries and add confectioners’ sugar. Chill before serving.

Invert the mold on large plate. Spoon strawberry sauce around charlotte and pass extra sauce separately in a sauceboat.


Serves 6-8

Reader Comments

Leave a Comment

I made this the other day,

I made this the other day, and was very pleased ! It is impossible to find lady-fingers in this town, when I need them, [I made them ONCE, and opted for a different solution this time.] I bought a pound cake and cut it to fit the dish.
I felt this recipe needed MORE PEACHES, so I pureed a peach and spread it over the cake ( lady-fingers ) and followed the recipe from that point on. I did not see why one would have to strain the custard, since it was a smooth as can be, but I did anyway. Just made for another item to wash.( ha ha )
This was VERY delicious, and I shall make this to serve guests, or for an afternoon formal 'Tea'.
Thank you ! I rate this a 4 out of 5 star recipe.