The simple version of this recipe is all about plating, but then so often to take a recipe from simple to sensation it only requires plating with finess.
In a saucepan combine the frozen raspberries, vinegar and honey and bring to a simmer. Simmer the berries until they form a rich red syrup, you may been to mash the berries a little with your spoon as they simmer. Remove from the heat and allow to cool slightly. Combine in a saucepan the custard powder, sugar, vanilla and milk and mix thoroughly. Heat, siring constantly until the custard thickens (about 5 - 7 minutes) remove from the heat, strain to remove any lumps and allow to cool.
Cut the angel food cake into 18 slices. I find that it is easier to cut the cake in half horizontally, so that you have two half circles and then cut each circle into nine slices. Take the first slice of cake and dip in the raspberry syrup, put in the bottom of a large glass bowl (the prettier the better). Repeat with the remaining slices until the bowl has a layer of cake lining the sides. Mix the fresh berries with any remaining syrup and tumble into the bowl on top of the cake layers. Top with the custard mixture. Allow to set for up to six hours (no more) and serve.