Summer Tropical Shortcake Serves 4 By Paul Bodrogi Fruit Medley Ingredients- 2 mangoes- 2 kiwi fruit- 1 pineappleFruit Medley Procedure- Peel and slice the mangoes, and grill one minute on each side.- Dice other fruits, and combine in a bowl. - Dice the grilled mango, and add to the fruit mix. Meringue Ingredients- 2 oz. egg whites - 2 oz. sugar Meringue Procedure- Combine egg whites and sugar in a mixing bowl, and whip to medium peaks.Orange Sauce Ingredients- 12 oz. orange juice (fresh squeezed is preferred)- 1 oz. sugar- vanilla bean, cut in half and seeds scraped Orange Sauce Procedure- Combine all ingredients in a pot over low heat, and reduce by 25%.- Allow the sauce to cool before using.Summer Biscuit Ingredients- 8 oz. all-purpose flour- 5 oz. cake flour- 1 tablespoon sugar- 1 teaspoons baking powder- teaspoon salt- 4 oz. butter, cut into large pieces- 9 oz. buttermilk- Zest of lime- Zest of lemon- Powdered sugar for garnishSummer Biscuit Procedure- In a mixer, combine all the ingredients except the buttermilk.- Using a paddle attachment, mix on low speed until the mixture resembles coarse sand.- Stream in the buttermilk, and mix until just combined.- Remove the dough to a floured work surface, and knead a couple of times, being careful not to overwork the dough.- Roll out the dough to a thickness of of an inch.- Cut the dough with a 2-inch biscuit cutter.- Bake at 400 degrees for about 12 minutes.- After cooling, cut in half.Assembly- Place the bottom half of the biscuit on a plate.- Arrange fruit around and on top of the biscuit half.- Cover the fruit with the orange sauce.- Scoop the meringue on top of the biscuit, and cover with the remaining biscuit half. - Dust the biscuit with powdered sugar.