Gods' Roll

Meringue: Beat the eggs in a mixer for 10 minutes

Add the cornstarch and beat until stiff peaks form

Stop the mixer and add the sifted cornstarch, mixing delicately

Pour into a buttered and floured baking dish, also buttered and floured, and bake in a medium preheated oven until golden brown

Remove from the oven and unmold

Cover the meringue still warm with buttered parchment paper and roll like a Rocambole

Let cool

Filling: Beat the heavy cream in a mixer until stiff peaks form

Add the confectioner's sugar, beating well. Reserve

Chop the fruits and mix them

Assemble the roll

Unroll the meringue with the help of parchment paper and spread the chantilly

Cover with chopped fruits and re-roll

Refrigerate and serve dusted with confectioner's sugar.