Tips for good poached meringues are to use very fresh egg whites. You're looking for a delicate light meringue as opposed to a "strong" meringue. (Also the acidity from the lemon juice is an absolute must as it cuts through the sweetness.) Finally, the meringues have to be pretty big otherwise they are a nightmare to handle and cook.
I slightly reduced the sugar content in the custard as I thought it was a little too sweet originally.
Also, I wasn't in the mood to make caramel for the top, so just drizzled over a little Golden Syrup instead.