In medium bowl, combine gelatin and water; stir until gelatin is completely dissolved. Peel, halve and pit 3 peaches. In food processor or blender, purée peaches. Add to gelatin; stirring well. Place bowl containing peach mixture over large bowl of ice water and stir constantly until mixture cools and begins to thicken.

Meanwhile, in large bowl, using electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff peaks form. 

In separate medium bowl, using electric mixer, whip cream until soft peaks form. Fold into egg whites. 

Remove bowl from ice water and whisk one-third of egg white-cream mixture into peach mixture. Gently fold in remaining egg white-cream mixture until well combined. 

Line bottom and sides of 8-inch (20 cm) springform cake pan with ladyfingers, arranging rounded side towards pan and cutting to fit, if necessary. Carefully spoon in peach mixture. Refrigerate until firm, about 3 hours.

Place on serving plate and release sides of pan. Slice and pit remaining peach; dip in lemon juice. Garnish with peach slices, blueberries and mint.