Prepare 1 to 2 days in advance. If you don’t have a charlotte mold, use a 1-½-quart souffle dish. The delicate peach flavor is a nice contrast to the sweetness of the strawberries. –The Queen Anne Inn, Chatham, Massachusetts
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.